Recipe by Mirj
I found this on Food Network Canada, courtesy of the Surreal Gourmet. These are amazing, and practice makes perfect!
Top Review by yogi
Deeeelicious!!! I love the rosemary (which I chopped up a bit) in these potatoes. I admit, I used mostly olive oil and sprinkled on some Butter Buds to make up for skimping on the butter, but it turned out very well. No leftovers on this one, that's for sure!
- 2 lbs potatoes (Yukon Gold, white, or, red, are best)
- too much butter
- too much olive oil
- 6 cloves garlic, diced
- 1 medium cooking onion, diced
- 1⁄2 cup fresh rosemary or 1⁄2 cup thyme or 1⁄2 cup dill, stems discarded before measuring
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Quarter potatoes, skin on, and boil them in eight cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork.
- Drain water.
- In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
- When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here).
- As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased.
- Sauté for 20 minutes, turning occasionally, or until potatoes begin browning on all sides.
- If the potatoes start burning before they brown, reduce the heat.
- Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
- When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well.
- Serve immediately on warmed plates.
- Note: Its all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
- Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.