Skillet-Roasted Potatoes

1. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes, cut side down, in single layer and cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes. Cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.
3. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY
Combine 3 small minced garlic cloves and 2 teaspoons minced fresh rosemary in small bowl. After seasoning potatoes with salt and pepper in step 3, clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof spatula, until fragrant, about 45 seconds, then stir mixture into potatoes.

SPICY SKILLET-ROASTED POTATOES WITH CHILI AND CUMIN
Stir 1 teaspoon chili powder, 1 teaspoon sweet paprika, 1⁄2 teaspoon ground cumin, and 1⁄4 teaspoon cayenne together in small bowl. Substitute chili mixture for pepper, adding to the pan in step 3 and cooking until spices are fragrant, about 30 seconds.