Crispy Rosemary Potatoes

January 4, 2007

Crispy Rosemary Potatoes

Lorraine Glazar, Tucson CSA

Yukon Golds or Yellow Finns are the best choice here, although any new potato can substitute.

1 pound Yukon Gold or Yellow Finn potato, or new potatoes
2 tablespoons olive oil
1 garlic clove, minced, or more to taste
1 teaspoon dried rosemary, finely chopped*
½ teaspoon salt
Fresh-ground black pepper, to taste

1. Bring a large pot of water to boil. Cut potatoes in half without peeling them. Pet them into the boiling water, and simmer them just until they are tender. Do NOT allow them to overcook, or they will break into pieces.

2. When the potatoes are done, drain them immediately, and put them into a bowl filled with water and ice. Let them sit in the water for 5 minutes, then drain them. Cut them into large crosswise slices, about ½ inch thick. Put the slices onto a kitchen towel, to absorb any excess water.

3. Heat a large skillet, preferably non stick, over medium heat to 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 the undersides. Turn the potatoes over, with a spatula, and try not to break them. Cook the potatoes for five minutes more. Then, sprinkle them with the garlic and rosemary. Shake the skillet or use the spatula again to turn the potatoes again, and cook them for 2 more minutes. Serves 2.

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