The red or purple potato is perfect to use in my rosemary potato recipes.
9-12 red potatoes
2 cups Flour
2 spriggs fresh rosemary
5 cloves fresh garlic
Use 9-12 red potatoes for this recipe. Purple ones are beautiful to mix in tho not necessary. For an added health bonus, I recommend using some purples.
Warm a pan over medium heat with about 2 tablespoons olive oil.
Put the flour, tsp salt and tsp of pepper into a bowl.
Cut potatoes into wedges.
Toss them into the flour. Coat them evenly.
Add into the pan of heated oil. Add a bit more oil on top of potatoes.
Add a pinch or two of season salt. Toss them to coat.
Cook like this while occasionally stirring till they begin to soften. This takes about 10 minutes.
Add in 2 spriggs of fresh rosemary. Dried rosemary leaves will do in a pinch.
Turn the heat down to low.
Add the garlic cloves to the pan. Stir then cover for 5 minutes.
Check your potatoes with a fork. It should be able to sink right in. If not, stir, cover and cook for another 3 minutes and let rest with the heat off.
Remove the rosemary sprigs and discard.
Now, this is when you can choose to eat them as is, or add a bit more oil to your pan, crank up the heat to high, and sear the edges to a golden crisp. This gives them a fun crunch.
If you choose to crunch them up, be quick and gentle. Do not leave their side. Do not stir them. Do not put the cover back on. Just shake in a bit of oil to coat the bottom of the pan and wait for the heat to work its magic. In a few minutes, you will have buttery soft rosemary potatoes with an edgy crunch.