An alternative to baked potatoes, these sautéed potatoes with aromatic herbs, are always a great side dish that everyone likes at all, accompanied to any type of dish, meat or even fish.
Serves 2, Preparation time 10 mins, Cooking time 25 mins
- 3 potatoes medium size
- a sprig of fresh thyme or rosemary
- 1 poached garlic clove + half peeled clove to mince
- 2 little sage leaves
- black ground pepper
- a pinch of salt
- a spoonful of grated Parmesan cheese + teaspoon to sprinkled
- Extra Virgin olive oil (EVOO)
On a wooden chopping board, pick up thyme leaves and mince them together with half clove of garlic, sage leaves, add a pinch of salt and a bit of black pepper and half a teaspoon of grated Parmesan cheese. Set aside.
Now starting peel potatoes and cutting them no-thinner rounds or during cooking they will risk burning. Heat the water in a pot but does not boil it, dives the potato slices and blanched them for a couple of minutes. Drain them and dry them very well with absorbent paper or kitchen cloth.
Put EVOO in a large frying-pan and heat it with poached garlic clove. As soon as oil is quite hot, put potato slices, add the mixed chopped aromas and cook for at least 25 minutes. They should not overlap and do not turn upside down the potatoes immediately, wait for at least 4/5 minutes and then turn it off with a skimmer. If you turn upside down them too soon, you may flake off them. If it is necessary add another oil if you see it drying out.
When gilded, remove them from the frying pan and put them on a plate with absorbent kitchen paper, add another grated Parmesan cheese and serve.