Crispy Sautéed Potatoes with Rosemary
- 1 1/2 to 2 pounds waxy red or white potatoes, peeled and cut into 1/2-inch to 1 inch cubes
- 1/4 cup olive oil, more or less
- 2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary
- 1 teaspoon minced garlic
- salt and black pepper to taste
Place the potatoes in a pot of salted water, bring to a boil, and simmer until nearly tender, 10 to 15 minutes. Drain well.
Heat the oil over medium-high heat in a 12-inch non-stick skillet for 3 or 4 minutes. You can use more oil (for crispier potatoes) or less (for less fat). Add the potatoes and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes. Add the rosemary and garlic and continue to cook for 5 more minutes, stirring frequently. Adjust seasoning and serve.
How to Cook Everything, Mark Bittman