Crispy Stovetop Roasted Red Potatoes

Ingredients:

• 1 lb red potatoes (small, quartered or halved)

• 2 tbsp olive oil or butter

• Salt and pepper to taste

• Optional: garlic powder, fresh herbs (like rosemary or thyme)

Instructions:

1. Parboil the potatoes:
   Add cut red potatoes to a pot of salted water. Bring to a boil and simmer for 7–8 minutes, just until fork-tender. Drain and let them steam-dry for a couple of minutes.

2. Crisp them up:
   Heat olive oil or butter in a large skillet over medium-high heat. Add the potatoes cut-side down in a single layer.

3. Cook until golden and crispy:
   Let them cook undisturbed for 5–7 minutes, or until the bottoms are crisp and golden. Flip and cook the other side if desired.

4. Season and serve:
   Sprinkle with salt, pepper, and optional garlic or herbs. Serve hot for the best texture!

Tips:

• Don’t overcrowd the pan — crisping needs space.

• Add chopped garlic or herbs in the last 1–2 minutes for maximum flavor without burning.