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Potatoes with Rosemary
France   -   Pommes de Terre au Romarin

6 side  
1 hr  
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. This dish can be rewarmed in a skillet or in the oven.

Potatoes (1)
Rosemary, fresh
Olive Oil
See Note-2
  1. Peel 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. Then put them in your mortar and pound to get it really fine. You can toss in the salt and peppercorns here if you like.
  3. In a skillet sized so the potatoes just fit in one layer, heat Butter and Olive Oil. 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 stir in Rosemary, Salt and Pepper. Tumble the potatoes until uniformly coated.
  5. Serve warm or at room temperature.
  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.
    5. Remove the potatoes with a slotted spoon and pour out the oils, but do not wipe the pan - there should be some left.
    6. Return the potatoes and sprinkle over the Rosemary, Salt and Pepper. bring back up to frying temperature rolling the potatoes around frequently. Then it's ready to serve.
  3. 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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