This recipe, from Mel’s Kitchen Cafe, makes a great side dish. I love me some potatoes.
- 2 pounds Yukon gold or red potatoes (peeled if using Yukon gold potatoes), cut into 1-inch pieces
- 2 tablespoons plus 1 teaspoon olive oil
- Salt and pepper
- 2 garlic cloves, finely minced
- 2 teaspoons minced fresh rosemary
- In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you’ll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
- Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don’t add the potatoes until the oil is sizzling. Add the potatoes (cut side down if using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown on the first side.
- Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste.
- Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take care not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve.
Yield: Serves 4
Chef’s note: You can easily leave out the rosemary/garlic mixture. Just omit that step at the end and serve the potatoes after seasoning with salt and pepper. (But I’m warning you, you’ll be missing out on some extreme deliciousness.)
Filed under: Sides