Skillet-Roasted Potatoes With Lemon And Chives

• 2 teaspoons lemon zest, grated
• 2 tablespoons fresh chives, minced
• 1 1/2 lbs Red Bliss potatoes, small size, scrubbed, unpeeled
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

1. .Combine lemon zest and chives in a small bowl.
2. If using small potatoes (1 1/2 - 2 inches in diameter) halve each potato. If using medium potatoes (2-3 inch in 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.
3. 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), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved potatoes, or second cut side down if using quartered potatoes; cook without stirring until deep golden brown, 5-6 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), 6-9 minutes.
4. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss or stir gently to combine Serve immediately.

lemon zest, fresh chives, red, olive oil, kosher salt, ground black pepper

Taken from www.food.com/recipe/skillet-roasted-potatoes-with-lemon-and-chives-337089 (may not work)