Vegetables - Alan's Cookbook

Fried baby potatoes with rosemary
A wonderful side dish with any sort of barbequed meat. The
potatoes become almost liquefied in the center, with lots of savory
crusty goodness around.
Baby red potatoes
Olive oil
Fresh rosemary branch
Salt and pepper
Potatoes up to about 2” in diameter work fine,
but the larger the potatoes the longer the cooking
time. I normally buy the ones that are so small
they bundle them up in 2 pound packages.
I normally use a very large frying pan over an
outdoor gas grill. Smaller pans need to be used
indoors, because you want the fire from the stove
to cover as much of the bottom of the pan as
possible.
Small potatoes may be done in as little as 30
minutes, but I have had medium ones take an
hour.
If you’re in a hurry, cook the potatoes most of the
way through in the microwave to get them
started. Ten minutes in the pan will suffice then.
Wash the potatoes well and cut out any obvious
eyes and flaws. Place in a frying pan with just
enough oil to coat the potatoes. Strip the leaflets
off the rosemary branches by pulling your fingers
down “against the grain” of the leaves, and toss
them with the potatoes.
Fry over a medium hot flame, turning
occasionally. The rosemary will get quite
scorched, and that is okay. When the potatoes
are getting close to done, they will pierce easily
with a fork. Salt them with a salt grinder and
wave a pepper grinder at them too, then cook
another five minutes if they can handle it. They
should be a very dark brown, if not almost black.
Remove from heat and cover until served.
Serves 4 per lb
Cooking time: up to 1 hour
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