Recipe: Rosemary Home Fries

[Guest guest]

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.