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Method :
Wash the
potatoes, pat dry with paper towels and cut in half. Boil or steam until
just tender. Drain. Heat the butter and oil in a large heavy-based
frying pan. When the mixture is foaming, add the potatoes and season
with a little black pepper. Cook the potatoes over medium heat for 10
minutes, or until golden and crisp, tossing regularly so that they brown
evenly. Stir in the garlic, rosemary and rock salt. Cook for 1 minute,
or until the potatoes are well coated. Add more black pepper and mix
well. Serve hot.
Note :
Chopped thyme or parsley would also work nicely in this recipe instead
of the rosemary.
Serves 4-6
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