Rosemary Garlic Fried Potatoes | The Pioneer Woman

Sometimes you simply have to throw potatoes in a pot and fry them. You simply do. But in all my expertise with frying potatoes by means of the years, I’ve discovered that merely throwing them (nevertheless violently) right into a pot of oil once they’re uncooked simply won’t ever end in that magical, crispy wonderfulness that potatoes are supposed to have. The greatest strategy, I’ve discovered, is to prepare dinner the potatoes (whether or not by boiling or roasting) earlier than frying them. The result’s crispy, superior potatoes each time!

Make these the subsequent time you’re serving up steaks, burgers, pork chops…or something! And I wouldn’t put it previous myself to serve these with a salad. (But perhaps that’s simply me.)

The Cast of Characters. This is a sophisticated one, people! Ha. Potatoes, rosemary, garlic, and vegetable oil for frying. Done!

Start by scrubbing the potatoes clear and slicing them into chunks. If they’re bigger potatoes, minimize them in half lengthwise, then make a few cuts in the other way. If they’re smaller, simply reduce them in fourths.

At the identical time, slice the garlic cloves as skinny as you possibly can! I used about 10 small cloves.

This is about three half kilos of potatoes, however use as many (or as few) as you want.

Bring a pot of salted water to a boil, then rigorously add the potatoes. Boil them till they’re tender, about 15-20 minutes.

Then drain them…

And pour them onto a sheet pan in a single layer.

This will permit them to get completely dry; you don’t need any water on the potatoes once you put them within the oil!

A word concerning the tenderness of the potatoes: How a lot you prepare dinner/boil them depends upon how “neat” and tidy (or unruly and jagged) the potatoes keep if you fry them. I made a batch earlier this week once I was filming my Food Network present, and I ended boiling them once they have been simply barely tender; the skins had not began to loosen, and the potatoes nonetheless seemed just about the best way they did once I dropped them into the water to prepare dinner.

This time, I made a decision to take it just a little farther and prepare dinner the potatoes till they have been actually tender and falling aside. (I’ll inform you the distinction in frying a bit later on this publish, however simply needed you to know you will have choices relying on what you’re on the lookout for!)

Heat a pot of oil (put it on the again burner in case you have little kiddoes in the home!) to about 350-360 levels. Use a slotted spatula or spoon to rigorously decrease a number of the potatoes within the oil. You’ll need to work in batches, relying on the dimensions of your pot. (It took me about 5 batches of frying within the measurement pot I had.)

Cook them for about three to four minutes, then examine the potatoes and ensure they’re beginning to get golden and crisp…

Then drop in a number of garlic slices and a sprig of rosemary (I exploit a spatula simply to ensure I don’t get splashed with scorching demon oil.

About the garlic and rosemary: Basically, you’re going to drop in a recent batch of garlic and rosemary towards the top of every batch of potatoes. This doesn’t a lot infuse the cooking oil with the flavors (although I feel it definitely does a bit) as a lot because it fries the garlic and rosemary for the completed dish. (Plus it simply seems fairly!)

Fry the potatoes, garlic, and rosemary for an additional minute or so, and when the potatoes are tremendous golden and crisp, take away all of them to a paper towel lined sheet pan. (Be positive to actually fish out the little slices of garlic so that you don’t wind up with burned garlic later.)

Immediately sprinkle the potatoes generously with kosher salt to ensure the salt sticks!

Then simply maintain frying in batches…

Draining and sprinkling with salt…

Until you have got an enormous, lovely pan of potatoes! I set the pan on the stovetop subsequent to the pot of oil simply to ensure they keep heat.

You can strip the leaves off the rosemary (they’ll principally crumble off fairly simply) and allow them to be a part of the potatoes, and/or you possibly can lay the fried springs on prime for serving.

So the distinction between how delicate you get them throughout boiling might be seen proper right here. The different day once I solely boiled the potatoes till they have been barely tender, the chunks stayed collectively and each bit of potato was completely discernible from the subsequent. Here, you possibly can see that items of potato pores and skin, little tough items of potato, are everywhere. It’s my private choice, however you are able to do no matter your coronary heart tells you to do.

Enjoy these, associates!


Rosemary Garlic Fried Potatoes

Prep Time:
5 Minutes
Cook Time:
30 Minutes
eight Servings
  • three kilos Yukon Gold Potatoes, Scrubbed Clean And Cut Into Chunks
  • Vegetable Oil, For Frying
  • 6 entire Rosemary Sprigs
  • 12 cloves Garlic, Sliced
  • Kosher Salt, For Sprinkling
  • Smoked Paprika (optionally available) For Sprinkling

Bring a pot of salted water to a boil. Carefully decrease the potato chunks into the water and prepare dinner them till fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and permit them to dry utterly and funky barely.

Bring a pot of vegetable oil to a temperature of 350 levels. (NOTE: Put pot on the backburner of the range when you have youngsters in the home.) Using a slotted spatula and dealing in batches, rigorously decrease cooked potatoes into the oil and permit them to fry for three to four minutes, or till golden and barely crisp. Add a couple of garlic slices and rosemary to the pot, and proceed frying for an additional minute or so, till potatoes or deep golden and crisp. Remove to a paper towel lined plate, ensuring to get all of the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the remainder of the potatoes, rosemary, and garlic.

Serve with steak, hen, or fish (or salad!)

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