The Savory Way--Pan-Fried Potatoes w/Cheese, Rosemary & Sage

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Pan-Fried Potatoes with Cheese, Rosemary, and Sage

 

Recipe By :The Savory Way, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : The Savory Way

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 ounces Fontina cheese

OR Taleggio cheese -- diced into small cubes

1 1/2 pounds large smooth-skinned red potatoes -- (to 2 lbs)

salt

1/2 teaspoon peppercorns -- or more to taste

6 fresh sage leaves -- roughly chopped

OR 1/2 tsp. dried sage

1 1/2 teaspoons fresh rosemary -- roughly chopped

OR 1/2 tsp. dried rosemary

3 tablespoons extra virgin olive oil -- (to 4 tbsp)

 

Let the cheese come to room temperature while the rest of the dish is prepared.

Wash the potatoes, even off the ends, and slice them lengthwise about 1/2-inch

thick. Slice each slab into thirds and each resulting stick into pieces to end

up with cubes. Discard the odd-shaped small pieces which are likely to burn

later on.

 

Bring a pot of water to a boil, add salt to taste and the potatoes, and cook

until they are just barely done, about 8 minutes. Pour them into a strainer,

rinse them quickly in cool water, and set them on a towel to dry. Grind the

peppercorns in a mortar, keeping them coarse. If you're using dried herbs,

small them with the peppercorns.

 

Heat the oil in a wide skillet (preferably cast iron). When it's hot, lower the

heat to medium and add the potatoes. Let them sit for several minutes until

they begin to form a crust on the bottom; then begin shaking the pan every few

minutes so that they color on all sides. When they are nicely browned, add the

herbs and the pepper. Quickly toss the cubes of cheese among the potatoes.

Cook, loosely covered, for another 15 minutes or until the potatoes on the

bottom are browned; then slide them out. Serve right away.

 

S(ISBN):

" 0-8118-1619-2 (Recipeasel Version) "

Copyright:

" 1990 and 1996, Deborah Madison "

 

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Per Serving (excluding unknown items): 244 Calories; 14g Fat (51.9% calories

from fat); 8g Protein; 21g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol;

196mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat.

 

 

Nutr. Assoc. : 0 0 904716 0 0 3403 0 0 0 0