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Stovetop rosemary potatoes

June 9, 2013

Other than white rice, potatoes has been my choice post workout carb of choice. Instead of fully blasting my oven heat to add to the afternoon sunshine radiating heat into my home, I just make everything on the stovetop using my cast iron pan.


Pretty simple steps to prepare this dish. The only thing is to understand how hot the cast iron pan gets so that the right temperature can be applied to give a crispy golden crust to the potatoes without burning them, yet have them cooked to perfection. The particular batch pictured above was part of a large batch of potatoes that I made for a few days, resulting in fewer amount of surface area of the potatoes having pan contact, resulting in fewer crispy crusts, and also imparting a longer cooking time.

1 lb potatoes
1-2 Tbsp cooking fat
1/4 tsp salt
1 Tbsp rosemary

(1) Peel potatoes and chop into 3/4″ pieces.
(2) Heat up a cast iron pan on medium-high heat. Add the cooking fat, then the salt and rosemary once the fat is melted and distributed throughout the pan.
(3) Once the rosemary becomes aromatic, add the potatoes evenly in the pan. Cover the pan and turn heat down to medium. Cook 6-7 minutes, until the bottoms of the potatoes are crispy golden-brown.
(4) Using a spatula, redistribute the potatoes and cover longer, until fully cooked, about another 5-8 more minutes. The spatula should easily penetrate the flesh of a potato piece when it is fully cooked.
(5) Cool slightly before eating.


Dai Dai


From → Recipes

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