🥘 Ingredients
- yukon gold potatoes 1 kg
- neutral oil 1 cup
- garlic 1 bulb
- rosemary 5 sprigs
- olive oil ½ cups
🍳 Cookware
- pot
- oven
- roasting tray
- small bowl
📝
Note, this recipe produces potatoes that are super brown, indulgent, and almost deep-fried in consistency. For an easier varient that yields something more like skillet home fries, you can use far less oil (just enough to coat the potatoes), and no need to parboil them.
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1Slice yukon gold potatoes .
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2Place the potatoes in cold, salted water in a pot and set to boil. Boil for 5 minutes until fork tender. Drain and let steam dry.
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3Preheat oven to 390. Add neutral oil to a roasting tray and place it in oven to heat up for 15 minutes . You can also use cast iron skillets if you have enough of them.
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4One hot, carefully add the potatoes to the oil, season generously with salt and pepper. Place in the oven for 1.33 hours , stiring every 20 to 30 minutes.
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5Meanwhile, finely chop the garlic and rosemary and add to small bowl pour in olive oil and stir well.
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6Once the potatoes are pretty much done, pour the mixture over the potatoes and put back into the oven for another 4 minutes . Pog.