Panfried potatoes/Patate “in tecia”

Difficulty:  Time:

INGREDIENTS (x 6 persons):

• - 8 big white potatoes
• - a bunch of fresh rosemary
• - extra-virgin olive oil
• - salt/black pepper
• - roast herbs seasoning (optional)
• - 2 garlic cloves, with the skin

WHAT TO DO:

• 1. Before starting, wash the potatoes and cut them into big chunks. Keep them into a bowl filled with water until the moment you cook them.
• 2. In the meanwhile, press the garlic cloves (including their skins) by using a knife and stew them up quickly into a non-sticky frying pan.
• 3. Take the potatoes out of the water, transfer them into the pan and season them according to your taste with rosemary, salt, and –if available- the roast herbs (optional). Cook them at high heat until nicely roasted, turning them from time to time to let them roast on different sides.
• 4. When they are well cooked, cover the pan with a lid and let them stay there to soften for at least 10-15 minutes. Serve them warm.

TIPS & TRICKS:

• - This recipe is a quick version of the ‘Roasted Potatoes’, traditionally prepared in the oven.
• - Do not be scared to undercook your potatoes when you notice they get well done on all sides. Covering them with a lid and letting them stay still will give them the required time to soften up.
• - Try not to exceed with the roast herb seasoning as they could be already salted and then alter the taste of the dish. If available in your area, there is a nice, ready-to-use Italian mix called ‘Ariosto’ which works really well. Nonetheless, the dish comes out well without any herbs anyway.