Skillet Roasted Potatoes with Rosemary & Garlic

1 ½ tsp minced garlic
2 tsp minced fresh rosemary
1 ½ lbs Red Bliss potatoes, small or medium, scrubbed and unpeeled
2 Tbsp olive oil
¾ tsp kosher salt
¼ tsp ground black pepper

Combine garlic and rosemary in small bowl.

If using small potatoes (1 ½- to 2- diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4 – to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.

Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; 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.

When potatoes are tender, sprinkle with salt and pepper and toss or stir to gently combine. Clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.