This is how I like my potatoes. Boiled, then pan fried without oil so that the skins will brown. I usually dry-fry with fresh rosemary leaves and a sprinkle of sea salt.
When the pan is reasonably hot and slightly smokey, I will drizzle extra virgin olive oil and allow the oil to coat the potatoes and adhere the salt to the potatoes. I like new potatoes because they are easy to cook and are great for accompaniment with mains or stews.
Recipe – serving for four
Fresh rosemary leaves (two sprigs)
Extra virgin olive oil
1. Boil the new potatoes in a pot of boiling water till they are cooked. Then douse the potatoes into cool running water to stop the cooking.
2. In a heated pan, fry the new potatoes with rosemary leaves and sea salt until smoking. Then drizzle the potatoes with extra virgin olive oil.