Pan Fried Potatoes with Garlic and Rosemary
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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.
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!