Roman-style Potatoes
Ingredients
- 800 gPotato (peeled and cubed)
- 3 pcGarlic (cloves crushed)
- 2 pcRosemary (fresh sprigs)
- 4 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender potatoes infused with garlic and rosemary, featuring a short, glossy sauce. The flesh is soft and nearly creamy, contrasting with the concentrated cooking juices.
- 1
Peel the potatoes. Cut them into large, even 3 cm cubes to ensure uniform cooking. Rinse them in cold water to remove surface starch and pat them dry thoroughly with a clean towel.
- 2
Heat the olive oil in a heavy-bottomed skillet. When the oil shimmers, add the potatoes. Let them brown on all sides until a light golden crust forms.
- 3
Add the crushed garlic cloves and rosemary. Season with salt and pepper. Let the aromas release for 2 minutes without burning the garlic; it should stay golden to avoid bitterness.
- 4
Deglaze with white wine, scraping the bottom to release the juices. Cover and simmer over low heat. A knife tip should slide into the flesh without resistance when ready.
Frequently asked questions
How do you get this dish right?
- If the wine evaporates too quickly before the potatoes are tender, add a small splash of water.
- Do not stir too often to avoid breaking the potato cubes once they soften.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water to restore the gloss.
