- Agria Potatoes (2 -3 per person)
- 3 – 4 Sprigs of Fresh Rosemary
- 4 – 5 cloves of Garlic with skins on
- Coarse Sea or Himalayan Salt
- Tuscan Downs Extra Virgin Olive Oil
Peel the agria potatoes and halve, if small or quarter if large. Put them in an appropriate sized saucepan, add filtered water and bring to the boil. Watch the potatoes carefully as they need to be boiled until the edges just start to break down.
Remove from water and drain in a colander. Sprinkle with salt and allow the water to drain and evaporate away so the potatoes dry.
When dried, place a large frypan on the stove top and cover the bottom with a generous amount of Tuscan Downs Extra Virgin Olive Oil. Heat over a medium to high heat until the olive oil moves freely around the pan.
Place the potatoes in the pan one by one without overcrowding. Periodically shake the pan from side to side to stop them sticking. Allow a deep yellow crust to form on each side of the potatoes before turning them. When two sides have been cooked, add the garlic with skins on. This stops the garlic turning bitter and overpowering the potatoes.
When you turn to the final side add the sprigs of rosemary. I like to add these whole and remove them along with the garlic just as you plate up.
Simply place the potatoes on a serving plate and make sure you add any additional oil left in the pan as it will be infused with garlic and rosemary. I add a sprig or two of uncooked rosemary and a little cracked black pepper. These crispy potatoes are just amazing, crunchy, garlicky and an absolute winner.
I like to eat these with chargrilled zucchini mint and peas alongside some spring lamb chops. Yum!