Rosemary Potatoes
This is a potato dish that some bar I used to go to years ago used to serve. I've added my own couple of things to make it more to my liking. They have a soft texturealmost like mashed potatoes but not quite there yet. Great dish if you are a meat & potato kind of person!
This is a potato dish that some bar I used to go to years ago used to serve. I've added my own couple of things to make it more to my liking. They have a soft texturealmost like mashed potatoes but not quite there yet. Great dish if you are a meat & potato kind of person!
- Carbohydrate 28.3142433364312 g
- Cholesterol 40.7066666666667 mg
- Fat 15.5798000000324 g
- Fiber 3.81396672942697 g
- Protein 3.60332000071578 g
- Saturated Fat 9.80261366667242 g
- Serving Size 1 1 Serving (184g)
- Sodium 894.215333334441 mg
- Sugar 24.5002766070042 g
- Trans Fat 1.1219620000098 g
- Calories 261 calories
Step-by-step
- clean potatoes
- chop to desired size
- put potatoes in pot of water and boil until semi-tender
- drain potatoes
- in sauce pan melt 2 tbsp butter
- add onions and sauté
- lower heat and add potatoes and 1 tbsp butter. Mix slowly until butter is melted
- Add rosemary, garlic, season salt and 1 tbsp butter. Mix slowly until butter is melted
- cook for about an additional 5 minutes
While standard roasted potato cubes rely on dry, high-heat oven baking to achieve crisp edges, this stovetop method creates a remarkably soft, yielding interior by parboiling the starch first. Starch conversion requires precise control during the initial water boil; remove the potato chunks at the 12-minute mark when a paring knife meets minor resistance in the center, preventing complete disintegration.
- Replace the dairy butter with an equal volume of neutral oil or rendered duck fat if managing lactose sensitivities or dairy restrictions.
- Chop the yellow onions to a uniform quarter-inch dice to ensure they soften concurrently with the final five-minute potato pan-fry.
- Utilize a wide cast-iron skillet instead of a standard saucepan if your kitchen lacks deep heavy-bottomed cookware, distributing the butter and seasonings evenly across the surface area.
- Store any leftovers in an airtight glass container within the refrigerator for up to three days, reheating them gently in a covered skillet with a splash of water to restore moisture.
Controlling moisture levels during the draining phase prevents unwanted sputtering when the vegetables encounter hot fat in the skillet. Precise seasoning adjustments protect the balance of flavors while maximizing the utility of pantry staples.
