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Roast potatoes the Tuscany way
Not sure if that really is the correct name of the recipe, but one thing I do know for sure, that this is one delicious way to prepare your potatoes and a great side dish to your meals.
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Author:
weedywoman |
29th December 2012 |
Difficulty :
1 / 5
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Persons :
1 |
Preparing:
5 min |
Making:
30 min |
Cleaning:
5 min
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1.
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Wash the new potatoes.
If you don't have the new potatoes then you need too peel it, but i suggest you to use the new potatoes as it will taste way better.
Put the potatoes in the cooking pot filled with water and set the highest possible temperature.
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2.
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After a couple of minutes add a few pinches of salt.
When the water starts to boil, you can reduce the gas or the cooking plate temperature.
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3.
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Wait about 25 minutes and use a fork to check if the potatoes are ready.
Use the fork to pierce the potato. It should be soft and fork should slide in fairly easy.
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4.
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Drain the water out of the pot.
You can use cold water to cool the potatoes a bit, but only a bit.
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5.
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Take the potato and slice it across.
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6.
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Do that with all the potatoes.
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7.
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Take the frying pan and set the highest temperature possible.
Add two spoons of olive oil.
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8.
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Before the oil start to smoke add the young potato slices into the frying pan.
The slices shouldn't overlap for the optimal result.
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9.
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After a couple of minutes turn over the potato slices.
Add a few pinches of rosemary and a pinch or two of salt.
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10.
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When the slice are done use a fork, spatula or simply slide em onto a plate.
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12.
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... and sprinkle it over the potatoes.
That's it enjoy your very own new baked potatoes (presumably) the Tuscany way.
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