Saute potatoes
Patate saltate
Gennaro Contaldo
SERVES 8
Preparation 10 minutes
Cooking 50 minutes
Simple and easy to prepare, these are a must as an accompaniment to a variety of meat dishes and roasts. Leave the garlic cloves unpeeled; the outer skin adds to the flavour and look of the dish. I find potatoes much tastier sautéed rather than roasted and they are much quicker to prepare. Use small, organic potatoes to get a better flavour.
800g small organic potatoes, scrubbed, cut in half
10 tbsp olive oil
8 rosemary sprigs
16 garlic cloves, unpeeled and crushed
salt and pepper
Boil the potatoes until tender. In a pan, heat the olive oil and when hot add the garlic and rosemary. Drain the potatoes and add to the pan. Allow to colour on all sides, stirring now and again to avoid them sticking to the pan. Season with salt and pepper and serve immediately.
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