When you are tired of all the standard options for cooking potatoes, it’s time to try something new. I suggest you cook potatoes in a Provence country style. Maybe there will be a little more fuss with this recipe, but the result will not disappoint you. Crispy on the outside and tender on the inside, aromatic potatoes are the perfect side dish or a separate one, the decision is yours 🙂
When you are tired of all the standard options for cooking potatoes, it’s time to try something new. I suggest you cook potatoes in a Provence country style. Maybe there will be a little more fuss with this recipe, but the result will not disappoint you. Crispy on the outside and tender on the inside, aromatic potatoes are the perfect side dish or a separate one, the decision is yours 🙂- Prep time: 10 minutes
- Cook time: 10 minutes
- Serves: 4
- Difficulty: easy
- Course: main course
- Cookware: frying pan
- Cuisine: French
Ingredients
- 1.2 kg potatoes
- 200 ml olive oil
- 4 sprigs of rosemary, remove leaves and chop finely
- 1 garlic head, peeled, finely chopped
- freshly ground black pepper
- salt
Cooking method
Step 1
Pour cold water into a large saucepan and add unpeeled potatoes. Cover the pan with a lid, put on medium heat and bring to a boil. Cook the potatoes for about 10 minutes until they are nearly cooked, so they remain firm and easy to chop. Drain and cut the potatoes into large wedges.
Step 2
In a frying pan, fry the potatoes in olive oil for 3-4 minutes on each side until golden brown. Add garlic and rosemary. Stir gently and fry for 1 minute. Season with salt and pepper to taste and remove from heat.
My tips and tricks:
In order to choose potatoes for different dishes, it is important to determine the amount of starch in them. It’s easy to do: you need to cut the potato. If you have a thin whitish film on your knife, then there is a lot of starch in it. Potatoes with a high starch content have little moisture, so they are good for baking or frying. It absorbs liquid well (like butter or milk) and is great for purees. Low-starch potatoes better hold their shape after cooking and are ideal for soups and roasts. They are easily sliced when cooked and are therefore good for salads. And this is exactly the kind of potato we need for our recipe.
- 1.2 kg potatoes
- 200 ml olive oil
- 4 sprigs of rosemary, remove leaves and chop finely
- 1 garlic head, peeled, finely chopped
- freshly ground black pepper
- salt
- Pour cold water into a large saucepan and add unpeeled potatoes. Cover the pan with a lid, put on medium heat and bring to a boil. Cook the potatoes for about 10 minutes until they are nearly cooked, so they remain firm and easy to chop. Drain and cut the potatoes into large wedges.
- In a frying pan, fry the potatoes in olive oil for 3-4 minutes on each side until golden brown. Add garlic and rosemary. Stir gently and fry for 1 minute. Season with salt and pepper to taste and remove from heat.