Recipe: Pan Fried Rosemary and Garlic Potatoes

Pan Fried Rosemary and Garlic Potatoes

This is one of my favorite ways to enjoy the aromatic taste of rosemary. The potatoes are long-cooked over medium heat to give them a delicious, crunchy coating. Blanching the potatoes allows for the use of less oil in the recipe and keeps them from sticking to the pan. One taste of this and you'll never be without a hearty plant of rosemary.

16 baby red potatoes (about 1 1/2 pounds) cut into 1/2 inch pieces
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
4 garlic cloves, minced
1 tablespoon rosemary, whole leaves
pinch of black pepper

Blanch the potatoes in 1 quart of boiling water for 3 minutes, drain, run under cold water for a few seconds and let dry. Heat the olive oil in a 12 inch skillet over medium heat. Add the potatoes and salt, stir well. Cook uncovered for 30 minutes, stirring occasionally so the potatoes brown evenly. Turn heat up to medium-high. Add garlic, rosemary and pepper. Cook 3 minutes, stirring frequently. Serves 4.