Monday, 30 November 2015

Pan Fried Potatoes with Garlic and Rosemary

Pan Fried Potatoes with Garlic and Rosemary

Here is my modern twist on the everyday roast potato which is a firm favourite over the festive season. I am doing a series of recipes for Dairygold for their "Tomorrows Table", a modern take on everyday recipes we cook here in Ireland.
For more modern Irish recipes visit Tomorrow's Table

These bad boys are so fragrant and tasty they nearly become any meals main feature. They will go with any meat and feature in my kitchen once or twice every week. I honestly could eat them every day, they are so gorgeous.
Give them a go and jazz up the humble spud!

Serves 4:
1 kg baby potatoes
Sea salt
1 fat clove of garlic
1 sprig of rosemary
Olive oil
Dairygold butter

Method
Scrub the baby potatoes and cut them into quarters. Place them into a saucepan of salted water and put on a high heated hob. Bring to the boil and turn down for 5 minutes or until you can push a fork into them.
Drain in a colander in the sink and let steam off for few minutes.
In a pestle and mortar, pour in a teaspoon of sea salt and a clove of garlic and grind into a paste. Strip the rosemary and finely chop the leaves, add it to the paste and pour in a good glug of olive oil and mix all around.
Pour this mixture into a large frying pan on the hob on medium heat and add a knob of Dairygold so as not to burn the paste, then pour in the par-boiled potatoes and turn up the heat slightly. Toss it around insuring they all get coated with the mixture.

Shake them around every now and again on a medium to high heat for 20-25 minutes until coloured and crispy on the outside and fluffy on the inside.
Serve with a knob of Dairygold on top for maximum comfort food delight!


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