Make Pan Roasted Potatoes

Pan Roasted Red Potatoes or Yukon Gold Potatoes, sliced any way you like. Par-boiled then seasoned and pan fried to get a nice crispy skin.

Ingredients

Rinse and clean the potatoes.
Fill a large pan with cold water that is covering the potatoes.
Simmer for 30 minutes or until potatoes are just tender when pierced with a skewer.
Remove from water and run potatoes under cold water, pat dry carefully as to not remove the skin.
Heat pan back on at medium high heat.
Cut into quarters or halve and slice.
Pour the oil, crushed garlic, and potato slices into a hot pan.
Season with Italian seasonings, salt and pepper.
Fry on heat, stirring often to color all sides. Do this for 9-10 minutes.
Finished.

Make sure potatoes are hard to the touch. If they are too soft, they have been picked too late or they have turned bad.
Prepare with filet mignon for an excellent dinner. Take fillets out of refrigerator when potatoes go in the water. Time the cooking of the fillet so that it comes out of the pan to rest just as the potatoes go on to the pan to fry.
Scoop out the eyes and tubers before par-boiling the potatoes.