aem@mthvax.cs.miami.edu (a.e.mossberg) (07/11/90)
Here is my wife's rosemary potato recipe. She doesn't measure the
ingredients, so quantities are approximate (and aren't important anyway).
The potatoes become crusty on the outside and creamy on the
inside, and perfused with a lovely rosemary and olive oil flavour.
They go very well with grilled meats. Warning: these are addictive.
Italian Rosemary Potatoes
8-12 small new potatoes 2 or 3 sprigs fresh rosemary
1/3 cup extra-virgin olive oil (20-40 leaves in all)
Scrub, but do not peel the potatoes. Halve or quarter lengthwise.
If only larger potatoes are available, cut into wedges. The pieces should
be 1 to 1 1/4 inch thick at the thickest part. You want them to be uniform
so the pieces cook evenly.
Heat the oil over moderate heat in a large frying pan. Place the potatoes,
cut side down in the pan, cover, and cook on moderately low heat for
25-35 minutes. As each side becomes browned, turn the potatoes so all
sides become brown and crusty. After half the cooking time, add the
rosemary. Potatoes are done when all sides are browned and the insides
are soft. Serve immediately. The rosemary may optionally be served
as well.