Crispy rosemary-garlic potatoes
Thick potato slices pan-fried until
crispy on the outside and fluffy on the inside, accented with
rosemary, garlic and sea salt.
3 potatoes (floury varieties such
as Russet or Idaho) — peeled and halved
3 tablespoons olive oil (plus an extra 2 teaspoons added at the end
3 garlic cloves — finely chopped
1 teaspoon dried rosemary
Freshly ground black pepper
BOIL or steam the potatoes until just
tender. Drain thoroughly and leave for 10 minutes to cool. PREHEAT 3
tablespoons of olive oil a large frying pan over medium-high heat.
SQUARE off the edges of each potato half, then slice the potatoes
into ½-inch rounds. COOK the potatoes for 6 minutes on each side
until golden brown and crispy. MIX together 2 teaspoons of olive
oil, rosemary and garlic in a small bowl until well combined.
TOSSING constantly, add the mixture to the potatoes and cook for a
further minute. SEASON the potatoes with salt and pepper and serve
at once, while the potatoes are hot and crispy.