Ingredients
- 1kg Vivaldi potatoes
- 1/4 cup olive oil
- 1 garlic clove, crushed
- 1 tablespoon chopped rosemary leaves, optional (see variation)
Directions
- Step 1 Peel potatoes and cut into 3cm cubes. Place into a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 10 minutes or until just tender. Drain well.
- Step 2 Heat oil in a large heavy-based frying pan (about 30cm diameter) over medium heat. Add potatoes.
- Step 3 Cook potatoes for 10 to 12 minutes, tossing occasionally, or until golden and crisp. Just before potatoes are ready, add garlic and rosemary (to allow garlic to cook slightly), tossing the potatoes gently. Remove from frying pan with a slotted spoon, leaving behind any excess oil. Season with salt and pepper. Serve.
Recipe courtesy of taste.com.au
Serving size 4