roasted fingerling potatoes + rosemary
While browsing a back issue of Metropolitan Home, I came across this recipe from one of my all-time favorite chefs, NANCY SILVERTON. Nancy’s the chef of the legendary La Brea Bakery and hotspot Osteria Mozza, both in Los Angeles. This recipe was originally created for Osteria Mozza, but since I don’t live in L.A. being able to create this dish at home was a real treat.
Roasted Fingerling Potatoes + Rosemary
¼ cup extra virgin olive oil
2 Tbsp. organic unsalted butter
2 lbs. fingerling potatoes (about 1/2 inch thick), scrubbed and patted dry
¼ cup chopped fresh rosemary needles
½ tsp. salt, more to taste
¼ tsp. black pepper
Heat oil and butter in a 12-inch straight-sided skillet over medium heat. When the butter melts and bubbles, add the potatoes, rosemary, salt and pepper. Stir until the potatoes are evenly coated.
When the potatoes are evenly coated, immediately reduce the heat to low, cover the skillet with a tight fitting lid, and cook, stirring occasionally, until a knife pierces the potatoes easily, 15 to 20 minutes.
Set a strainer over a medium bowl; dump the contents of the skillet into the strainer. Reserve the oil-butter mixture in the bowl; set the skillet aside. Put the potatoes on a cutting board. When they are cool enough to handle, gently smash the potatoes to 1/2-inch thickness by firmly pressing down on them with the heel of your hand until the potatoes are evenly flat, but not falling part.
Wipe out the skillet and add enough of the reserved oil-butter mixture to coat the bottom. Heat the skillet over medium-high heat. Add a single layer of the potatoes and fry until golden and crispy on one side, 1 to 2 minutes. With a spatula, turn the potatoes over and fry the other side, 1 to 2 more minutes. Remove the crispy potatoes to a warm serving platter. Repeat with the remaining oil-butter mixture and potatoes, adding more reserved oil-butter mixture as needed. While hot, season the potatoes with a small sprinkle of coarse salt. Serves 6.
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