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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 clove(s) garlic |
1 pound(s) large boiling potatoes, peeled |
6 tablespoon(s) olive oil |
1 1/2 teaspoon(s) minced fresh rosemary |
salt |
freshly ground pepper |
1 pound(s) short pasta shapes, such as fusilli |
3 tablespoon(s) snipped fresh chives |
Directions:
1. Cut the potatoes into an even 1/2-inch dice. Blanch them in rapidly boiling lightly salted water until they are barely tender, 7 to 10 minutes. A knife should just penetrate a cube when it is poked. Remove the potatoes from the water, keeping 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. 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 turning the potatoes the first time, add the pasta to the boiling water. Cook until tender, 8 to 10 minutes, depending on their 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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