Steamed Then Shallow-Fried Potatoes

Pan-Fried Potatoes

Inspired by a similar dish served at Beachside Bistro in Kill Devil Hills, NC. They call them 'home fries'. Crispy on the outside, creamy on the inside. Developed November, 2018.

12 oz (350 g) small red potatoes (about 1-1/4 oz or 35 g each)
vegetable oil
1/4 t (1 ml) granulated garlic
2 t (10 ml) dry rosemary
1 t coarse salt
1/4 t freshly-ground pepper

Steam the potatoes for 8 to 10 minutes until a paring knife goes in easily half-way. Spread on a kitchen towel and let cool and dry. When cool, quarter the potatoes. Heat 1/4 inch (5 mm) vegetable oil in a 10-inch heavy non-stick skillet to 375 degrees F (190 C). Cautiously, add the potatoes. Fry the potatoes, maintaining the temperature above 325 F (163 C), turning them occasionally. When browned and crispy on all sides, lift them from skillet with a spider, tongs, or a slotted spoon to a serving bowl. Toss with the seasonings and serve immediately. Serves 2 or 3.