via VodkaPundit – Chill Before Serving
Melissa’s Smashing Potatoes
This one is easy, tasty, and adaptable.
You’ll need:
Six small red potatoes, skins on, diced small.
4 cloves garlic, chopped.
1 sprig of rosemary leaves.
Some light olive oil.
Salt & pepper.
Red potatoes work great for this, because they’re higher in sugar than regular white ones. Adds some nice zest to the other flavors.
Pour just enough olive oil to cover the bottom of a large sauté pan and bring it to medium heat. Throw the garlic in there for no more than four or five minutes. When the garlic turns soft, fish out the chunks and throw them away — leave them in, and they’ll turn bitter.
Bring up the heat to medium-high, then toss in the potato bits and the rosemary, and add a couple pinches of coarse salt and five or six twists from the pepper mill. Cook until some nice charred bits appear on the outsides of the cubes, turning with a spatula as needed.
And that’s it. That’s the whole recipe. Two things to keep in mind. You can do this before you cook the rest of the meal. Just leave the potatoes in the pan, and heat them back up whenever you’re ready to serve them — there shouldn’t even be much (if any) oil to strain off.
The other thing to remember is that you don’t have to use rosemary and garlic. You can use shallots, then toss on some chopped green onion just before serving. Or maybe lemon and parsley. Pick out whatever looks fresh at the store — and use at least one herb that’s also going in your main dish.
white pebble 