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Recipe: Rosemary Home Fries

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  • rojony57
    Courtesy of Veg News. Everything should begin at the beginning, it just makes more sense that way. In this spirit, let us celebrate the beginning of the new
    Message 1 of 1 , Feb 4, 2008
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      Courtesy of Veg News.

      Everything should begin at the beginning, it just makes more sense
      that way. In this spirit, let us celebrate the beginning of the new
      year with the beginning of the day, meal-wise. Of course, this could
      be strictly interpreted to mean breakfast, but let's not get too
      hasty. Ease yourself into the day/weekend/year with these amazing home
      fries, a bona fide brunch star. Straight from her new cookbook, Yellow
      Rose Recipes, Joanna Vaught shares with us her fail-safe recipe for a
      fill-you-up brunch. In addition to being Vaught's first book, it's
      also the first book publishing effort of Herbivore Magazine. Let's
      hear it for good beginnings! Serve up these savory fries with tofu
      scramble and some fresh fruit. Joanna says, "You can sub dill for the
      rosemary in this recipe if you're a dill freak, or you can do half and
      half." Other options include leaving the garlic cloves in the finished
      dish, which is best if you don't have a date later in the day. Make
      sure to look for a full review of Yellow Rose Recipes in an upcoming
      issue of VegNews!

      What You Need:

      1-1/2 pounds small red potatoes, scrubbed and unpeeled
      1 tablespoon olive oil
      4 to 6 cloves garlic, crushed
      1 tablepsoon fresh rosemary, chopped
      1 teaspoon kosher or sea salt
      1/4 teaspoon freshly ground black pepper

      What You Do:

      1. The night before: In a large pot, cover potatoes with salted cold
      water, then boil until tender or easily pierced with a fork, about 20
      minutes. Drain potatoes and let them cool in the colander, then
      transfer them back to the pot and put the pot in the fridge with
      plastic wrap on top to chill overnight. (If you want to do this on the
      morning of your brunch, drain and let the potatoes cool for 10 minutes
      or so before cutting them, so they're cool enough to handle.)

      2. In the morning, take the potatoes out of the fridge and halve or
      quarter each potato into 3/4 to 1 inch chunks. Heat oil in a large
      heavy-bottomed skillet on medium-high heat. Add potatoes in a single
      layer and reduce to medium heat. If you can't fit them all in one pan,
      do this in batches, as it's critical that potatoes are in a single
      layer. Resisting the urge to move them around the pan, cook until
      golden brown, about 5 to 7 minutes.

      3. Add garlic to pan. Use tongs or a spatula to turn the potatoes over
      and cook the other side for another 5 to 7 minutes. Crumble the
      rosemary between your fingers into the pan and use spatula to toss
      potatoes again. Cover and cook for another 5 to 7 minutes.

      4. Turn off the heat. Remove garlic cloves, add salt and pepper, stir
      to coat the potatoes, and serve immediately.
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