"Either boiled, fried or roasted in the oven, potatoes are always great, but roasting them in a pan with olive oil, garlic and herbs is a very quick way to get an outstanding side dish. Unbeatable!"
Ingredients
- 3/4 medium sized potatoes
- 1 rosemary sprig
- a few sage leaves
- 1 thyme sprig (optional)
- 2 garlic cloves
- light olive oil
- salt
Tools
- non-stick frying pan with lid
- potato peeler
- good kitchen knife and chopping board
Preparation
- Put a good 3/4 table spoons of light olive oil in the frying pan - if the oil is too little the potatoes will absorb it all and burn, not fry
- Peel the garlic and wash quickly the herbs and put them in the pan
- Peel the potatoes and cut them in cubes - try to cut them of similar size so they will cook evenly
Cooking
- Put the pan on medium/high heat
- Brown the garlic and the herbs for a couple of minutes
- Add the potato cubes and stir well, then cover with the lid
- Reduce the heat to medium and stir occasionally every 2 minutes for a good 10 minutes
- When you see that the potatoes are pretty much cooked - you can check with a stick or knife - remove the lid and turn to medium/high heat
- Let the potatoes brown for a few minutes turning them every now and then
- Add salt to taste, mix well and take off the heat
Tips
The difficult bit is to balance the cooking right. If you cook them with the lid on for too long or at too mild heat, they might boil more than roast and fall apart before you can get the right crunchy coating. On the other side if you set the heat too high, you might burn one side whilst they are still row inside. Another factor is the size. Try to cut the potato cubes so that they are pretty even in size, as the small bits will cook faster whilst the bigger ones could still be row inside when you take them off the stove. In either case you need to use a non-stick pan, otherwise they will break and you will end up eating pan roasted mash potatoes.
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