This recipe, from Debbie Devore at the Almost Vegan Cooking School is delicious!  Thanks for sharing Debbie!   

 

The recipe I am sharing is a family favorite.  All the guys in my family love it and ask for it often, even on their birthdays!  The sauté technique of creating crispy cottage fries with minimal oil and water is a cool technique.  The fries go with nearly anything and can be enjoyed for breakfast/ tofu scramble, lunch with greens/ salad or a traditional dinner.  

 

2 Tablespoons olive oil (required to prevent sticking for most pans)

1   and 1/2 pounds potatoes ~ new fingerlings are the best (or select small Yukon gold or red potatoes)

5 medium garlic gloves, sliced thinly

1 sprig rosemary leaves minced or 1/2 teaspoon dry 

fresh chives

1/4 cup water

1/2 teaspoon coarse sea salt

 

Heat oil in a large sauté pan, medium heat. 

Add garlic, rosemary and potatoes that have been

sliced into half inch or quarter inch rounds. 

Sprinkle with coarse sea salt and pepper

as you layer in the pan to distribute the seasoning. !

 

Add 1/4 cup water stir and cover. 

Reduce heat to medium low and cook for 20-25 minutes.!

 

Remove cover, raise heat to medium high, flip potatoes,

and cook without lid for 5 more minutes. 

Once the water has evaporated your potatoes should be nicely browned

and crisp.

 

Finish with snipped fresh chives.