Saturday, January 12, 2013
Heart Shaped Country Fried Potatoes with Rosemary and Garlic
Why not try something different the next time you're making country style fried potatoes. Cut the potatoes in thinish, but not too thin, slices and break out your heart shaped cookie cutter. Just use the little one and press away. As you press out each heart, be sure to put them into a bowl of cool water to keep them from turning brown until you're ready to cook. This also rinses off some of that starch which can make potatoes gluey. Before you know it, you'll have loads of little hearts ready for frying.
What you'll need --
about a pounds of waxy potatoes (no need to peel as you won't be using the skin)
1-2 cloves of fresh garlic, finely minced
1-2 teaspoons of fresh rosemary, finely minced
2-3 tablespoons of good olive oil
salt and pepper to taste
Prepare your potatoes as above.
Preheat a heavy skillet on high and pour in half of the olive oil and heat.
While the skillet is heating, pull out the potatoes from the water and pat dry on some paper towels. You don't want excess water to splatter when you put the potatoes in the hot oil.
Just as the oil starts to smoke, place half of the potatoes into the skillet and spread out in one layer on the bottom of the skillet. This will help all the potatoes to brown evenly. Sprinkle with some of the rosemary and garlic.
*Resist the urge to fiddle with the potatoes. Let them cook until they're golden brown and THEN flip them with a spatula. Spread evening to brown on the other side now.
When this batch is done, repeat until all of your potatoes are cooked.
Serve immediately, salt and pepper to taste.
Some people like finely chopped onion in their potatoes, some also add in chopped cooked bacon or chorizo. A fried egg on top with a fully cooked liquid yolk is also wonderful.
However you serve yours, enjoy. And next time you make these potatoes, try some other cookie cutter shapes. And let's face it. Potatoes are just a bit healthier than cookies but pack a similar comfort factor :-)