Life crises call for drastic measures.
And oil. Lots and lots of hot oil.
It’s rare that you’ll find me wanting to fry anything, but give me a shelter-in-place order during a pandemic and lock me in my apartment with my toddler for six months…yeah I AM going to start frying potatoes (and day drinking). I bet no one here can blame me.
These potatoes were perhaps one of my greatest recipe finds from the past half year. They’re hearty and soul-warming in the way that only a crispy spud can be and, yes, you have to heat some oil to make them but it’s worth it. Fingerlings (or any other small potato) are shallow fried in olive oil along with a few garlic cloves until crispy. Rosemary and thyme are added in during the last few minutes of frying to infuse the oil and the potatoes with herby delicious flavor. Remove them to a serving plate, top with sumac for a bit of tang, and serve immediately.
They are absolutely as addictive as french fries (maybe even more so) and way easier to make.
- 10 tbsp olive oil
- 1 lb 10 oz (750 g) yellow fingerling potatoes, quartered lengthwise
- 5 garlic cloves, peeled
- 3 rosemary sprigs
- 3 thyme sprigs
- 2 tsp sumac
- Heat the oil in a large saute pan over medium heat. Once it is hot, add the potatoes, garlic, and ¾ tsp salt. Fry for 30 minutes, stirring frequently, until the potatoes are golden on the outside and soft on the inside. Add the rosemary and thyme sprigs, then fry for another 5 minutes.
- Use a slotted spoon to remove the potatoes and herbs to a serving bowl, leaving as much oil behind as possible. Sprinkle with the sumac and serve immediately.