Pan-fried Potatoes with “Suited garlic” and Rosemary
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Easy
Total Cost: UK/£ 2,71*
Cost/portion: UK/£ 0,54*
Potatoes & Herbs: an easy and cheap side for meats and poultry
This is a very tasty and easy side dish for many poultry or meat dishes, whether they are brazed or grilled or pan-fried as well. It is easy to make and cheep, but most of all, it is tasty and pleasing.
Remember to use yellow flesh potatoes: they will be more floury and they will better absorb gravies and juices. It is even better if they are old: I always have some potatoes in my dry store which I buy in advance and keep at the ready for any occasion.
Traditions and memories
They simply smell glorious: the rosemary’s and the garlic’s slightly pungent aromas tease your nose first to give way to the round, starchy and earthy smell of potatoes. One sniff, and I jump back through time and space and see myself as a child, sitting on the logs’ chest beside the cast iron stove on which Grandma G. used to cook, moving the frying pan from the sides to the centre and back, so the heat could sink in and give texture to the food.
It is also a traditional dish of my region: it has been made for centuries, sometimes with sage instead of rosemary, sometimes without any garlic at all. Extra virgin olive oil, instead, has started being used only recently – not more than 30 years ago – since I still can remember that sunflower oil or seed oil were much more common at that time. The original recipe is made with lard, which was easily available, produced locally and diffusely.
Related recipes:
“Braised chicken with herbs – Polo in tegame”
Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.
* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.
Ingredients
-
Potatoes (yellow flesh) - 700gr (unpeeled)
-
Water - as needed
-
Rosemary - 3 large sprigs
-
Extra virgin olive oil - 40gr
-
"Suited garlic”cloves - 3
-
Black pepper corns - 2gr
-
Salt - to taste
-
Utensils
-
One paring knife or peeler
-
One sharp chef knife
-
One chopping board
-
Two bowls
-
One kitchen towel
-
One large non-stick frying pan
-
One wooden or silicone spatula
-
One pestle and mortar
Instructions
- 1.
Slicing the potatoes and flavouring the hot extra virgin olive oil
- Potatoes (yellow flesh) - 700gr (unpeeled)
- Water - as needed
- Rosemary - 3 large sprigs
- Extra virgin olive oil - 40gr
- Suited garlic cloves - 3
- One paring knife or peeler
- One sharp chef knife
- One chopping board
- Two bowls
- One kitchen towel
- One large non-stick frying pan
Peel the potatoes, rinse them under running water and put aside into a bowl with water. When done, cut across the potatoes into 3 to 4mm thick slices. While you do it, keep the slices in a bowl with fresh water, so they will not blacken (step 1 - pic. A).
Put the non stick frying pan on a medium high heat with the rosemary leaves and the “suited garlic cloves”. Let the oil gain flavour for one minute (step 1 - pic. B).
Meanwhile, drain the water from the bowl and spread the sliced potatoes on a kitchen towel. Dry the potatoes using the towel’s corners to blot them (step 1 - pic. C). - 2.
Cooking the potatoes
- Black pepper corns - 2gr
- The frying pan with the oil and herbs
- The sliced potatoes
- Salt - to taste
- One pestle and mortar
- One wooden or silicone spatula
Finely crush the black pepper corns into the mortar and set aside (step 2 - pic. A).
Add the sliced potatoes to the frying pan and stir evenly so all slices get coated by the flavoured oil.
Season with salt and pepper to taste and keep some seasoning aside for later (step 2 - pic. B).
Keep stirring frequently the potatoes and carefully so the slices will not get broken. Make sure that all of them rest on the bottom for a minute or so before stirring, so all of them will get in contact with direct heat.
Depending on the size of the pan and on the power of your hobs, the potates will take about 13-15 minutes to cook and get their edges and sides browned and unevenly crispy (step 2 - pic. C).
Correct the seasoning, take the pan away from the heat and sprinkle some fresh pepper before serving.
- Servings : 5
- Ready in : 20
- Course : Side Dish
- Recipe Type : Gluten Free, Regional, Vegan, Vegetarian
- Ingredient : Black Pepper, Extra Virgin Olive Oil, Garlic, Rosemary, Salt, Yellow Flesh Potato
Instructions
- 1.
Slicing the potatoes and flavouring the hot extra virgin olive oil
- Potatoes (yellow flesh) - 700gr (unpeeled)
- Water - as needed
- Rosemary - 3 large sprigs
- Extra virgin olive oil - 40gr
- Suited garlic cloves - 3
- One paring knife or peeler
- One sharp chef knife
- One chopping board
- Two bowls
- One kitchen towel
- One large non-stick frying pan
Peel the potatoes, rinse them under running water and put aside into a bowl with water. When done, cut across the potatoes into 3 to 4mm thick slices. While you do it, keep the slices in a bowl with fresh water, so they will not blacken (step 1 - pic. A).
Put the non stick frying pan on a medium high heat with the rosemary leaves and the “suited garlic cloves”. Let the oil gain flavour for one minute (step 1 - pic. B).
Meanwhile, drain the water from the bowl and spread the sliced potatoes on a kitchen towel. Dry the potatoes using the towel’s corners to blot them (step 1 - pic. C). - 2.
Cooking the potatoes
- Black pepper corns - 2gr
- The frying pan with the oil and herbs
- The sliced potatoes
- Salt - to taste
- One pestle and mortar
- One wooden or silicone spatula
Finely crush the black pepper corns into the mortar and set aside (step 2 - pic. A).
Add the sliced potatoes to the frying pan and stir evenly so all slices get coated by the flavoured oil.
Season with salt and pepper to taste and keep some seasoning aside for later (step 2 - pic. B).
Keep stirring frequently the potatoes and carefully so the slices will not get broken. Make sure that all of them rest on the bottom for a minute or so before stirring, so all of them will get in contact with direct heat.
Depending on the size of the pan and on the power of your hobs, the potates will take about 13-15 minutes to cook and get their edges and sides browned and unevenly crispy (step 2 - pic. C).
Correct the seasoning, take the pan away from the heat and sprinkle some fresh pepper before serving.
Be Social
About Chef
Related Posts
Aglio Vestito: the Book!
Rate this recipe
1 People Rated This Recipe
Average Rating
(5 / 5)
No comments yet.