Crispy rosemary-garlic potatoes
With the distinctive Italian flavor and aroma of rosemary and garlic, these pan-fried potatoes are dangerously moreish — and they take far less time to cook than roast potatoes.
To get the potato slices deliciously crisp on the outside yet soft and fluffy inside, we’ve found the trick is to boil the potatoes first before pan-frying them. Then at the very end of cooking we toss the potatoes with a mixture of garlic and rosemary. That way, the potatoes are crunchy, aromatic and garlicky without the risk of the garlic burning and turning bitter.
If you prefer, you can just scrub the potatoes and leave the skin on. And use fresh rosemary, one tablespoon finely chopped, instead of dried. Serve these tasty pan-fried potatoes as a side dish with fish or chicken, accompanied by other cooked vegetables or a fresh green salad. Or try them with an Italian-style roast chicken basted with olive oil, lemon juice, garlic and rosemary while baking.
3 tablespoons olive oil (plus an extra 2 teaspoons added at the end of cooking)
3 garlic cloves — finely chopped
1 teaspoon dried rosemary
Freshly ground black pepper