Rosemary and Evoo Fried Potatoes

BY JESS GRAHAM ON APR 04 2019

 

INGREDIENTS

  • 1 cup Cobram Estate EVOO (or more if needed)
  • A little over a pound of fingerling potatoes washed and left whole
  • 3 rosemary sprigs
  • Sliced garlic (optional)
  • Salt
  • *Feeds 4

 

DIRECTIONS

Equipment: Charcoal barbecue with smoking chips (preferably whiskey flavor) and Large cast-iron frying pan

1. Heat your charcoal barbecue for at least 15–30 minutes before you start to cook. You want the grill to be sizzling hot.

2. Pour the EVOO into a large cast-iron frying pan. You want enough oil to comfortably fry the potatoes without actually deep-frying them. Arrange the potatoes in the pan, crushing them a bit with your hands, and add the rosemary and some garlic if you like. Cook for 10–15 minutes, turning once or twice, until the potatoes are beautifully golden and crunchy. Remove with a slotted spoon and season with salt before diving in.