Recipe by s'kat
These are a fairly quick and fresh tasting version of steak fries. These are based upon Julia Child's 'Pommes de terre sautees a l'ail'. She also suggests that you can use sage or rosemary in place of the thyme.
Top Review by Missy Wombat
I really enjoyed this recipe. If your family are big potato eaters it may be worth doubling the batch - my toddler and I polished off the lot between us! I used dried thyme instead of fresh. The garlic and lemon juice are excellent touches. Thanks s'kat!
- 6 small potatoes
- olive oil
- 5 -6 cloves garlic, sliced
- 6 cloves garlic, whole,unpeeled
- sea salt
- fresh ground black pepper, to taste
- 1 tablespoon freshly chopped thyme
- 1⁄2 lemon, juice of
Directions See How It's Made
- Peel potatoes and cut into quarters lengthwise.
- Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
- Remove garlic with slotted spoon.
- Oil should be quite hot, but not smoking.
- Add potatoes and let sit over moderately high heat for about 2 minutes.
- Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
- Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
- Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
- Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
- *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
- *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
- Remove from pan with slotted spoon to paper bag.
- Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.