Recipe by cookiedog
You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.
Top Review by cookingpompom
I made these a few weeks back - rather than doing them on the stove top I chopped them (a bit smaller than you would for the stove top) and baked them. 30 - 35 minutes in a hot oven and they were crunchy and delicious. I didn't have the time to keep watching them - thanks for the recipe.
- 1 lb potato (Yukon Gold, Yellow Finn, or new potatoes)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1⁄2 teaspoon fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- fresh ground black pepper
Directions See How It's Made
- Bring a large kettle of salted water to a boil.
- While the water heats, cut the potatoes in half (do not peel them).
- Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
- When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
- Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
- Heat a large, heavy skillet over medium-high heat.
- Add the olive oil, then quickly add the potatoes.
- Salt and pepper the potatoes well.
- Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
- Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
- Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
- Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
- Serve the potatoes hot.