Crispy Rosemary Potatoes

Recipe by cookiedog
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement