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Crunchy Sauteed Potatoes |
| Preparation Time: 8-10 minutes |
| Cooking Time: 30 minutes |
| Ingredients for Crunchy Potatoes (Serves 4) |
| 650 gr. (1.5 pounds) |
Potatoes, especially the small ones found in springtime (fingerling), should be cut into bite sized pieces. Be careful to slice the chunks into a fairly similar size, to ensure that they cook evenly. |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| • |
Aglione (see below) |
| • |
Fresh sage leaves to taste |
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Sea salt and pepper to taste (advisable to freshly grind) |
| Ingredients for Aglione |
| 4-5 |
Rosemary sprigs |
| 1 |
Garlic clove |
| 1 Tsp. |
Fennel seeds |
| 1/2 Tsp. |
Tarragon |
| 1 Tsp. |
Sesame seeds |
| 1 Tsp. |
Sea salt |
| Preparation for Aglione |
| • |
Mince all ingredients finely, add salt and mix well. |
| Preparation for Crunchy Potatoes |
| • |
Cut potatoes and let rest in salted water for 10-15 minutes. |
| • |
In the meantime prepare the aglione. |
| • |
Drain and dry potatoes well. |
| • |
In a deep frying pan, or wok combine all ingredients, mix well and sauté on low heat for 30 minutes, or until potatoes are golden and thoroughly cooked. |
| • |
Serve hot. |
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Click on the images above to see larger pictures |
| Comments |
| • |
These potatoes are not fried and they taste more like oven baked potatoes. They are delicious and crunchy, super good served with Brigit's Castalan Style White Bean Tortilla. |
| Wine and Beverage Pairing |
| • |
We totally enjoyed this meal, and the bottle of Chianti DOCG Guarniente which we drank with it made for a perfect pairing. |
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