Dish of Potatoes with Rosemary
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Potatoes with Rosemary


France   -   Pommes de Terre au Romarin
Serves:
Effort:
Sched:
DoAhead:  		 6 side
**
1 hr
Yes		 These are delicious! I have modified the pattern recipe which used Idaho potatoes and sliced them before frying, but I'm sure somebody in France has done the same.

2
2
6
2
1/3
t
#
t
T
T
t
t
Potatoes (1)
Rosemary, fresh  
Butter
Olive Oil
Salt
Pepper
Make:   -   (1 hr)
  1. Peel POTATOES (this recipe doesn't work well with unpeeled potatoes). Place in a saucepan with plenty of water to cover. Bring to a boil and simmer until done through (a sharp skewer doesn't encounter a hard spot in the center). Drain well.
  2. Meanwhile: remove ROSEMARY leaves from the stems and chop them as fine as you can get them. Measure is after chopping. Then put them in your mortar and pound to get it really fine. You can toss in the salt and peppercorns here for easier crushing. Alternately, see Note-3.
  3. In a skillet sized so the potatoes just fit in one layer, heat Butter and Olive Oil (see Method). Fry over gentle heat (this is butter which burns easily) tumbling often until golden as uniformly as you can get something that's a bit irregular in shape.
  4. Pour out the excess butter and oil, then, over very moderate heat, stir in Rosemary, Salt and Pepper. Tumble the potatoes until uniformly coated.
  5. Serve warm or at room temperature. This dish can be rewarmed in a skillet or in the oven.
NOTES:

  1. Potatoes:

      White Rose potatoes work very well here. Preferably get really small potatoes, smaller than a plum if you can. Select them to be as spherical as possible so they'll roll around well in the skillet. If you have to use bigger ones, you'll need to slice them about 1/4 inch thick before frying.

  2. Method:

      By far the best way to make this dish is in a quality electric skillet with a good non-stick coating, because the temperature can be so precisely controlled, it's roomy enough for plenty of potatoes and it doesn't tie up the stove.
    1. Peel enough potatoes to fill the skillet in a single layer with enough room left to move them around.
    2. Pour in water to cover, bring to a boil and cook covered until potatoes are tender through.
    3. Remove the potatoes with a slotted spoon. Pour out the water, wipe the skillet and return the potatoes. Add sufficient butter and olive oil for the amount of potatoes. Fry uncovered at 300°F/150°C (that's about the smoke point for butter) rolling the potatoes around until nicely browned on all sides.
    4. Meanwhile: chop and pound the Rosemary, or see Note-3.
    5. Remove the potatoes with a slotted spoon and pour out the oils. You can keep some oil in the pan, or wipe it and add about 2 T fresh butter.
    6. Return the potatoes and sprinkle over the Rosemary, Salt and Pepper. bring back up to a very low frying temperature rolling the potatoes around frequently. Then set to "keep warm", and it's ready to serve.

  3. Rosemary:

      An Indian Mixie with the chutney can will reduce the rosemay to powder in 4 seconds. You may need to add a little more fresh rosemary than you need.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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