Ingredients
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1
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Crispy Rosemary Potatoes, 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 , 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
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Steps
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1
Done
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Bring a Large Kettle of Salted Water to a Boil. |
|
2
Done
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While the Water Heats, Cut the Potatoes in Half (do not Peel Them). |
|
3
Done
|
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). |
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4
Done
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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. |
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5
Done
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Cut Them Into Large Crosswise Slices, About 1/2 Inch Thick, and Place the Slices on a Kitchen Towel to Absorb Any Excess Water. |
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6
Done
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Heat a Large, Heavy Skillet Over Medium-High Heat. |
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7
Done
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Add the Olive Oil, Then Quickly Add the Potatoes. |
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8
Done
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Salt and Pepper the Potatoes Well. |
|
9
Done
|
Cook the Potatoes For About 5 Minutes, Until They Are a Deep Golden Color on Their Undersides. |
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10
Done
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Turn the Potatoes Over, Either by Shaking the Pan or by Using a Spatula; Try not to Break Them. |
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11
Done
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Cook the Potatoes For 5 Minutes More; Sprinkle Them With the Garlic and Rosemary. |
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12
Done
|
Shake the Skillet or Use a Spatula to Turn the Potatoes Again, and Cook Them Another 2 Minutes. |
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13
Done
|
Serve the Potatoes Hot. |
