Crispy Sauteed Potatoes

These Mediterranean-style potatoes pair splendidly with many of the holiday season's finest roasts - beef, lamb, pork, and even poultry. The secret to extra crispy potatoes is to soak and rinse them in cold water before sautéing in order to remove much of the potato's 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 our fragrant Provençal blend of Sarah's Sea Salt make for a lusty and warming combination.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

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, Provençal blend
  •  Freshly ground Paris 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. SERVES 6 TO 8

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