-
1. Scrub the potatoes well and cut them into bite-size cubes, keeping the pieces as even as possible so they cook uniformly.
4 piece Yukon Gold potatoes
-
2. Add the water to a pot, season generously with some of the kosher salt, and bring to a boil over high heat.
2 L Water,
2 tsp Kosher salt
-
3. Add the potato cubes to the boiling water, reduce to a gentle boil, and cook until just tender on the outside but still firm in the center, about 8 to 10 minutes.
-
4. Drain the potatoes well in a colander, then let them sit for a few minutes to steam off excess moisture so they will crisp better.
-
5. Finely mince the garlic. Strip the rosemary and thyme leaves from their stems and chop them finely. Chop the parsley and set a small portion aside for garnish.
3 clove Garlic,
1 tbsp Fresh rosemary,
1 tbsp Fresh thyme,
1 tbsp Fresh parsley
-
6. In a small bowl combine the black pepper, paprika, garlic powder, onion powder, and a pinch of kosher salt, stirring to mix evenly.
1 tsp Kosher salt,
0.5 tsp Black pepper,
0.5 tsp Paprika,
0.2 tsp Garlic powder,
0.2 tsp Onion powder
-
7. For pan-frying, heat the olive oil and butter together in a large skillet over medium-high heat until the butter foams and subsides. For roasting, heat the oven to 220C and coat a baking tray with the olive oil for pan or tray, then drizzle the olive oil and dot the butter over the tray.
2 tbsp Unsalted butter,
1.5 tbsp Olive oil,
1 tbsp Olive oil (for pan or tray)
-
8. Add the drained potatoes to the hot skillet or prepared tray, spreading them in a single layer so the pieces are not crowded.
-
9. If pan-frying, cook the potatoes undisturbed on one side until golden and crisp, then turn and repeat on the other sides, about 12 to 15 minutes total; if roasting, place the tray in the oven and roast, turning once or twice, until crisp and browned, about 25 to 30 minutes.
-
10. In the last few minutes of cooking, add the minced garlic and chopped rosemary and thyme to the potatoes, tossing well so the garlic cooks gently and the herbs become fragrant without burning.
1.5 clove Garlic,
0.5 tbsp Fresh rosemary,
0.5 tbsp Fresh thyme
-
11. Sprinkle the spice mixture over the potatoes and toss again so every piece is coated, adjusting the seasoning with more kosher salt and black pepper if needed.
2 tsp Kosher salt,
0.2 tsp Black pepper,
0.2 tsp Paprika,
0.1 tsp Garlic powder,
0.1 tsp Onion powder
-
12. Transfer the potatoes to a serving dish, squeeze the lemon over the top, and shower with the chopped parsley, serving immediately while hot and crispy.
1 tbsp Fresh parsley,
0.5 piece Lemon
By mansi