vegetable - potatoes, rosemary, tuscan, italian
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Tuscan Potatoes with Rosemary
One of my favourite ways to serve potatoes. You too will enjoy these parboiled little balls of potato sautéed in olive oil with rosemary. A very simple and effective dish. The amount of rosemary you use depends on your own taste and the dishes served.
mealy potatoes (ie. russets or baking potato)
olive oil
a
small tender twig of fresh rosemary, or several pinches of dried (about a hand's
length)
Allow 2 medium or one large potato per person. Use a small melon baller to cut
out balls (press the baller firmly into the potato and turn - not all the
'balls' will be perfectly round). Parboil in boiling salted water for 3
minutes, drain.
Remove enough of rosemary needles to lightly and evenly sprinkle over the potatoes (you will be adding these later). Reserve.
Have the oil heated in a large enough pan to hold a layer of the potatoes. Add the twig and allow to sizzle a minute. Add the potatoes and flip them once or twice to evenly coat. Allow to sauté, not turning them until they begin to turn a crusty, light brown. This may take 10 minutes.
Add the rest of the rosemary needles when you feel the potatoes only need another few minutes. Remove the twig and serve immediately, or keep warm for a short time only, otherwise they may loose their crustyness.
Tip:
use olive oil infused with herbs and just add the rosemary needles about
halfway through.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant