Young potatoes from the frying pan
With garlic, rosemary and lemon
Side dish, 4 persons, approx. 20 min.
750 g young potatoes (with a thin, smooth skin)
approx. 4 tbsp olive oil for frying
1/2 organic lemon
3 cloves of red garlic
a few sprigs of rosemary
salt flakes to taste
coarsely ground black or mixed pepper
Wash the potatoes and cut them into evenly sized pieces. You may first cook the potatoes in boiled water for approx. 6 minutes before frying them. This will shorten the frying process. Alternatively, you may also fry them directly in the frying pan.
Flatten the garlic cloves, scrub the lemon and cut it into wedges. Strip the small sprigs from the tough stems of the rosemary. Heat the olive oil in the frying pan and toss in the potatoes.
Fry the potatoes for approx. 10 minutes while stirring, until lightly brown. Stir in the garlic, lemon wedges and rosemary until the potatoes are golden brown and well done.
Sprinkle the hot potatoes with the salt flakes and coarsely ground pepper.
"Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be"
- Massimo Bottura, Chef -