Boiled and fried potatoes is a pretty popular way to eat potatoes. My dad, for instance, grew up eating these in the South when he was a kid. My husband also grew up eating them in Latvia and I had them several times there. It’s one of those easy things to do with potatoes that guarantees fully cooked, fluffy potatoes with lots of yummy edges.
Usually, I do pretty much what it sounds like – boil some potatoes, dry them slightly, fry ‘em up in oil until the edges crisp up, then dump some dill or sour cream on top and dig in. (The dill and sour cream is a typically Latvian way of eating them, I admit, and is also how they’re represented in Latviešu ēdieni.)
I recently started reading seasaltwithfood, who wrote about an easy way to make boiled and fried potatoes in one easy step that she, in turn, picked up from a commenter named Rene K. Seasaltwithfood’s entry looked delicious so I decided to make it on a Sunday when a friend of my dad’s caught too many trout and gave us three of them.
I may have just found my new favorite way for making boiled-and-fried potatoes! The rosemary infused into the potatoes, making every bit of potato absolutely fragrant and wonderful. I only wish I’d added garlic, but alas, I forgot. I’ve corrected this oversight in my adaptation below.
Rosemary-Infused Boiled & Fried Potatoes [printable recipe]
Adapted from Rene K. and Seasaltwithfood
- 3 small to medium potatoes, sliced into thick chunks
- ~4 tbsp (50 g) butter, cut into chunks
- 1 large sprig rosemary
- 5+ cloves of garlic, halved
- 1/4 cup onion, diced
Place potatoes in a single layer (or as close as you can get) in a large, deep skillet, sprinkle over with onion and garlic. Add water until the potatoes are barely covered, then add butter, rosemary, and salt. Bring it to a boil and cook for 15 – 20 minutes, letting the water evaporate. Once it has, reduce the heat to medium and fry the potatoes until they’re crispy, golden-brown and delicious.