Gorgeous Potatoes
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 […]
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.
Pan Fried Potatoes with Lemon and Rosemary
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
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 season with more salt and pepper as needed.
- 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.
My stomach is grumbling!
Can’t wait to try is recipe! Thanks for sharing!
Sounds wonderful.. can you reheat a bit later when guests are there?
Yes, Susan, and they are almost as good the next day tossed in a hot pan with a bit more butter and/or olive oil.
Frances, Bravo!!! The book is superb! Read it once & now starting over. Have been eating my way through it.
Bagna Cauda has so many possibilities; served it with Brussels sprout halved & roasted on mini wooden skewers & bread with. many compliments. Intrigued to find the chickpea soup recipe & it did not fail to please. Did add the yukon & used alphabet pasta for a bit of whimsy. It has been perfect for the cold days of recent; quite yummy. Tried the roasted pork chops which were simple with a pleasant mix of ingredients which were quickly devoured. Took the chocolate cookie semi freddo to a pot luck & it was a large hit. I used a mix of Tate’s chocolate chocolate chip & original chocolate chip.
Have just ordered duck confit and can not wait to try the duck lasagna. Such a great collection of recipes as each & everyone is captivating.
Dearest Paige, my heavens you have been busy and no doubt, I trust, extremely popular, not that you weren’t already. Thank you for these kind words and ringing endorsements, my goodness, YOUR goodness. But most of all am so happy you are using and loving the book and creating happy gatherings. Love, Frances
PS
Will try these gorgeous potatoes post haste.