|
Rosemary Potatoes |
| Preparation Time: 15 Minutes |
| Cooking Time: 30 Minutes |
| Ingredients (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 |
Cloves garlic |
| 4-5 |
Sprigs fresh rosemary, about 15 centimeters (6") long |
| • |
Fresh mint leaves to taste |
| • |
Fresh sage leaves to taste |
| • |
Fresh mustard leaves to taste |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| 1/2 |
Glass dry white wine |
| • |
Sea salt and pepper to taste (advisable to freshly grind) |
| Preparation |
| • |
In a wok or deep frying pan sauté potatoes and garlic with EVOO on medium high heat, mixing often. |
| • |
Add rosemary, mint, sage, mustard leaves, salt and pepper to taste. |
| • |
Add wine and cook on low heat untill completely done. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
This interpretation of the Italian recipe 'Patate al Rosmarino', leaves the potatoes filled with flavor and melting in the mouth. |
| Wine and Beverage Pairing |
| • |
Falanghina or Pinot Grigio if you like white wines. Barbera, Dolcetto, or Chianti, if you like red. Lambrusco, the naturally frothy red from the Italian region of Emilia Romagna offers an excellent pairings. |
YOU ARE HERE >>
