Recipe: Fried Potatoes with Rosemary

FRIED POTATOES WITH ROSEMARY

6 medium red or gold potatoes, unpeeled
3 tbsp dry white wine
Salt, to taste
1 1/2 tbsp chopped fresh rosemary
Freshly ground black pepper, to taste

Cook potatoes until tender. Cut into 3/4-inch dice. Put cooked diced potatoes into a bowl; toss lightly with wine and salt. Cover and refrigerate 6 hours or overnight.

Place a large skillet, preferably cast iron, over high heat. When it is hot, add oil. When oil is hot, add potatoes. Cook, turning occasionally, 10 to 12 minutes, until potatoes are crisp and golden.

Shortly before the potatoes are done, add rosemary, a generous amount of pepper and additional salt to taste. Serve at once.

Makes 4 servings
Source: Los Angeles Daily News, October 6, 1994