Crusty Garlic & Rosemary Potatoes
Source of Recipe
Sue Rykmans
List of Ingredients
About 1 pound Small red potatoes, quartered
3 lg Garlic cloves, sliced
1 tb Olive oil
1 t Rosemary, crumbled
Salt & fresh ground pepper Recipe
This is a very Italian way with potatoes. The garlic and rosemary add a wonderfully fragrant dimension to the potatoes. Potatoes are also good roasted in the oven with the addition of whole garlic cloves and rosemary. In a saucepan steam the potatoes, covered, for 8-10 mins or until they are just tender.
In a heavy frypan cook the garlic in the oil over a moderate heat, stirring, until pale golden. Add the potatoes, the rosemary, salt and pepper. Fry the potatoes over a moderate to high heat, stirring, for 5 mins or until the potatoes are golden. Serves 2-4 depending on appetites.
Hint: Do not buy any variety of potato that has green skin or flesh. Potatoes should feel very firm and have a faint earthy smell. Store potatoes in a cool, dark place. They keep particularly well if they are left unwashed, with earth still clinging to the skins. Buy new potatoes in small quantities as you need them because they do not keep well.
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