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Saturday, May 7, 2011

Rosemary marinated and fried potatoes with lemon (vegan)

We've mentioned before that there are two ways of preparing the delicious rosemary potatoes: baked (lighter version) or fried (the way they're done here, with a marinade that enhances the flavor). If you've never tried rosemary-flavored potatoes, again I must say you must.
Adding a bit of lemon juice to this version of the rosemary potatoes counterbalances both the potential oiliness and the potential too great strength of the rosemary, without overpowering it. You'll see it completes the dish beautifully. 
The two versions of this dish are truly different and you should try them both. Enjoy.

Ingredients (serves 2):

  • 600-700 g potatoes
  • 4-5 tablespoons olive oil
  • 1 fresh rosemary sprig
  • juice from half a lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper (or more to taste, though I recommend to leave it at this level so you don't overpower the rosemary)
Peel the potatoes. Pick the rosemary leaves and finely chop/grind them, then place all the ingredients except the potatoes in a medium bowl:

Mix well, then start cutting the potatoes into rustic chunks and place them in the marinade, mixing well to coat every piece.

Leave them infuse in all the flavor for at least 15 minutes. When you're ready to fry, pour all the contents in a small-medium frying pan:

Leave them on medium heat for about 20 minutes, stirring often, until they're all well fried. Afterwards, divide between two serving plates and drizzle with more lemon juice, if you want.

It's ready, dig in!

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