Wednesday, October 04, 2006

Pasta with Potatoes

From: How To Read a French Fry

1 pound large boiling potatoes, peeled
6 Tbsp olive oil
2 garlic cloves, minced
1 1/2 tsp minced fresh rosemary
Salt and freshly ground black pepper
1 pound short dried pasta shapes, such as fusilli
3 Tbsp snipped fresh chives

Cut the potatoes into an even 1/2-inch dice. Blanch them in rapidly boiling lightly salted water until they are barely tender, 7-10 minutes. A knife should just penetrate a cube when it is poked. Remove potatoes from the water (keep the water at a boil), spread them on a tea towel and gently but thoroughly pat them dry.

Heat the oil in a medium skillet over medium-high heat. When the oil is very hot but not smoking, add the potato cubes in a single layer and cook, without stirring, until they are slightly crusty and lightly browned on the bottom, about 5 minutes. Reduce the heat to medium, stir gently and cook for another 5 minutes. Add the garlic and rosemary, stir gently again and cook until all sides of the potatoes are crisp and lightly browned, about 5 more minutes. Season to taste with salt and pepper.

Meanwhile, after you turn the potatoes for the first time, add the pasta to boiling water. Cook until tender, 8-10 minutes, depending on the variety and shape.

Drain the pasta well and add it to the skillet with the potatoes. Add the chives and stir gently to mix well. Cook for 1 more minute to combine the flavors, and serve.

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