What new can you do with the plain old potato? How about pan fry with lemon and rosemary?
The potato is the culinary Kate Moss. Unadorned it is plain. But embellished in just the right way–not too much–and baby you’ve got a yum-dinger. Try Chef Stephanie Valentine’s Pan Fried Potatoes with Lemon and Parsley. Or Parsley and Lemon.
- 3 pounds small Yukon gold or other new potatoes
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic, chopped
- 1 shallot, chopped
- 2 sprigs of rosemary, leaves only
- Zest and juice from 1 lemon, separated
- 2 tablespoons chopped parsley
- Place the potatoes in a pot and cover with one inch of water and bring to a boil.
- Cook 15 to 20 minutes or until the potatoes are just tender all the way through. Drain and cool. This may be done several hours ahead.
- Heat the olive oil in a 12-inch cast iron pan or sauté pan.
- Crush the potatoes slightly by pressing with the heel of your hand and carefully place in the hot oil.
- Add the butter, salt and pepper and cook on the first side until golden brown.
- Turn the potatoes to the second side, and add the garlic, shallot, rosemary and lemon zest. Cook until golden brown on the second side.
- Sprinkle with the lemon juice and parsley, and season with more salt and pepper as needed.