MypinchofItaly
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- 17 Feb 2017
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- Milano, Italy
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Serves 2, Preparation time 10 mins, Cooking time 25-30 mins
- 3 yellow potatoes, medium size
- Fresh thyme, a sprig
- Rosemary, a sprig
- Sage leaves, 2
- Garlic, 2 cloves
- Salt and black pepper, to taste
- grated Parmesan, to taste
- Extra Virgin olive oil (Evoo)
On a wooden chopping board, chop 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 a tablespoon of grated Parmesan cheese – or even Pecorino.
Set aside.
Cut the potatoes. You should cut them all the same size or in any case be as precise as possible, so that all the potatoes have the same cooking and won’t risk burning during cooking.
You can also decide to blanche them in a hot water before sauteeing them in the pan. If you choose this, better to blanch them for at least 2-3 mins, then drained and dried very well with kitchen paper.
Now season the potatoes, mixing them well with the mixed herbs you prepared early and kept aside.
Put EVOO in a large frying-pan and heat it with poached garlic clove. As soon as oil is quite hot, put potato slices and cook for at least 25 minutes.
They should not overlap. Do not turn upside down the potatoes immediately, wait for at least 4/5 minutes and then turn them around with a wooden spoon.
When gilded, remove them from the frying pan and put them on a plate, add another sprinkle of grated Parmesan cheese and a pinch of salt and serve.
