Monday, February 12, 2018

Rosemary Garlic Fried Potatoes

We worship the Pioneer Woman at the Launchpad.  She is our "go-to gal" for many recipes.  We have started making hash browns at the Launchpad on weekends to go with the egg sandwiches that we often have.  And her Onion Straws are a staple for us.  SoBA is not a huge fan of the roasted potato, but I bet I could sell him on these.

Rosemary Garlic Fried Potatoes
Prep Time: 5 Minutes
Difficulty: Easy
Cook Time: 30 Minutes
Servings: 8

  • 3 pounds Yukon Gold Potatoes, Scrubbed Clean And Cut Into Chunks
  • Vegetable Oil, For Frying 
  • 6 whole Rosemary Sprigs
  • 12 cloves Garlic, Sliced
  • Kosher Salt, for sprinkling
  • Smoked Paprika (optional), for sprinkling 

Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly.

Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the back burner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic.

Serve with steak, chicken, or fish (or salad!)

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