CRISPY SAUTEED POTATOES MEDITERRANEAN
These Mediterranean-style potatoes pair splendidly with many main courses, whether beef, lamb, pork, or poultry. The secret to making extra crispy potatoes is to soak and rinse the cubed potatoes in cold water before sautéing in order to remove much of the natural starch. You must also muster the patience to resist flipping the potatoes prematurely so that a crunchy brown exterior can form. Caramelized garlic and the fragrant Mediterranean blend of Sarah’s Sea Salt are a lusty and warming combination with the crunch of the potatoes.
Ingredients
- 2 ½ pounds all-purpose potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 20 to 24 whole cloves garlic, unpeeled
- 2 to 3 teaspoons Sarah’s Sea Salt, Mediterranean blend
- Freshly ground pepper, to taste
Instructions
- Place the cubed potatoes in a bowl and cover with cold water. Let soak for 15 minutes. Drain in a colander and then rinse under cold running water for an additional 2 to 3 minutes. Dry thoroughly with a clean kitchen towel.
- Heat the olive oil in a very large skillet over medium-high heat. Add the potatoes and garlic, making sure they all fit in a single layer. Let the potatoes and garlic brown on each side for 5 to 7 minutes before flipping with a spatula or tongs to brown the other sides. Continue sautéing until the potatoes are browned and crisp all over, 25 to 30 minutes. Season the potatoes to taste with our Provencal sea salt and freshly ground pepper, and cook a couple minutes more. Serve hot. Squeeze the garlic from its skin to savor with the potatoes.