Saturday, November 17, 2012

Rosemary Garlic Sautéed Potatoes – pretty close to perfect

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As an Irishwoman, I am genetically predisposed to adore potatoes. Mashed... baked... fried... chipped... roast... steamed... you name it, I’m there, knife and fork - or just plain fingers - at the ready.
It is very hard to pick a favourite. A strong contender - and a simple classic dish that I’ve rustled up since childhood - is sautéed potatoes. Excellent with roast or grilled meats, with a delicious golden crust, and laced with garlic and rosemary, I think this version is pretty close to perfect (and if onions make you cry, read the simple tips at the end of the recipe).

As a side for 2 greedy people, or 3 – 4 more restrained appetites you will need:
500g floury potatoes such as Rooster, peeled and cut into bite-sized cubes (of about 1.5cm)

25g butter
1 tablespoon extra virgin olive oil
1 onion, halved from top to bottom, then sliced thinly into half moons
1 teaspoon of very finely chopped fresh rosemary
1 clove of garlic, very finely chopped


50g butter
3 tablespoons extra virgin olive oil
Sea salt (I prefer Maldon for this dish)
 
 
1.                 Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil then simmer gently for 10 minutes. Carefully drain off the water and set the potatoes aside for a couple of minutes to allow the steam to evaporate. You want the potatoes to be as dry as possible. They will still be a little firm but that’s perfect. You don’t want them to break up when you start to fry them.
2.                 While you are waiting for the potatoes to cook, place 25g of butter together with 1 tablespoon of olive oil in a large frying pan over a medium heat. When the butter has melted, add the sliced onion. Lower the heat and cook gently until the onion starts to turn golden (about 7 minutes). Add the rosemary and garlic and cook for a further minute. Remove from the heat and transfer to a bowl.
3.                 Wipe out the frying pan with kitchen paper before adding the remaining butter and olive oil. Place over a medium-high heat and when the butter has melted and stopped sizzling, add the potatoes cubes. Cook for about 5 minutes or until the sides of the cubes touching the pan have started to turn golden. Gently turn the potato cubes and continue cooking until gloriously golden all over.
4.                 Scatter the cooked onion mixture over the potatoes, sprinkle with a little sea salt and continue cooking for a minute or two to heat through. Serve as soon as you possibly can, although this dish will relax happily in a warm oven for 20 minutes if necessary.

Note: If preparing onions makes you cry, read on for some simple tips to avoid weeping into your sautéed potatoes...
When you cut into an onion, it releases a volatile compound that irritates nose and eyes. Use a sharp knife to avoid excessively crushing the onion cells, releasing less of the compound in the first place. Breathe through your mouth to avoid the onion vapours going up your nose and lean slightly away from the onion so that the vapours don’t rise into your eyes.
Or wear some stylish goggles like my lovely assistant, Naomi...
(Photo by Veronica Casey)
 
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19 comments:

Rosemary said...

How could I not love a dish with my name right on it! Love garlic, potatoes. (Rosemary, of course!) Perfect side. I have told you I'm half-Irish, right?

Andrea_TheKitchenLioness said...

Hester, rosemary garlic sautéed potatoes are wonderful - we love potatoes around here too and I often make some with rosemary from the garden, this is trula a terrific dish that is enjoyed by all! Lovely pitures too!

Angie's Recipes said...

Delicious and moreish!

Maureen | Orgasmic Chef said...

I will become Irish if I can eat these potatoes. This dish is perfectly cooked and so inviting.

Lizzy Do said...

Mmmmm....these will be part of our dinner tomorrow! They will be PERFECT with our grilled pork chops!

Kim Bee said...

Okay I am a total Irish girl and love my potatoes. I mean love, love, love them. I have to peel twice as many any time I make them cuz I nosh them raw. I must try these. They sound and look like perfection to me.

Guru Uru said...

I believe you when you say perfect my friend, I want these right now! :)

Cheers
Choc Chip Uru

Jill Colonna said...

Perfect looking potatoes, Hester. Love eating with Rosemary, she's lovely. Adore your weeping onions listing - that photo by Veronica is HILARIOUS! Seen the goggles on sale, reminds me of chemistry at school...

motherrimmy said...

My husband's mother grew up in Dublin. Potatoes are a family favorite for sure and get prepared in a kinds of ways, but favorite combination is fried with fresh rosemary. The fragrance of fried potatoes and rosemary is wonderful. I could eat the whole batch by myself. :)

Magnolia Verandah said...

Nothing better when you are hungry than a good spud done well. These look mouthwatering!

Wok with Ray said...

I love the addition of garlic and rosemary as it must smell wonderfully! Now on the cutting of the onion. Hmm, let's see. I'm kind of leaning towards the goggle idea but never mind, I. . . don't think I would look good in pink like Naomi. :) Have a great week, Hester!

Chloe and Sarah said...

These potatoes look absolutely delicious!!! And so crispy! Yum yum :)

Chloe & Sarah

Anne@FromMySweetHeart said...

Oh Hester...I just adore potatoes in any form! These do look perfect! No need to put these on a plate for me....I'll just need a fork! Lovely pictures....very inviting! (and thanks for the onion tips!)

Cucina49 said...

I'm not even the tiniest bit Irish, but I equally love potatoes--might be my German blood. These look so delicious!

firefoodie said...

Love it. I want some some of that safety eye wear! I do the breathing thru the nose thing myself. Works fine. A

Parsley Sage said...

Or a main course for one potato loving fiend who won't be sharing this with anybody...

Anna @ The Littlest Anchovy said...

Ooh! I am making a roast dinner this week and these will be perfect with it!

Nami | Just One Cookbook said...

I'm not a big fan of mashed potatoes (always prefer crispy texture of potatoes), and your sauteed potatoes look so good, esp with rosemary (hmm!) and garlic (MUST!).

Tirabaralla said...

These are fairly close to how we bake them at home and how my granny (Florence, Tuscany, Italy) would always make them, and you can't get much better than that! :)