Pan-Fried Potatoes with Cheese, Rosemary, and Sage

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Pan-Fried Potatoes with Cheese, Rosemary, and Sage

 

5 ounces fontina or Taleggio cheese

1 1/2 to 2 pounds large, smooth-skinned red potatoes

salt

1/2 teaspoon peppercorns, or more to taste

6 fresh sage leaves, roughly chopped, or 1/2 teaspoon dried

1 1/2 teaspoons roughly chopped fresh rosemary, or 1/2 teaspoon dried

3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified

butter

 

Cut the cheese into small cubes and let them warm to room temperature while

the rest of the dish is prepared. Wash the potatoes, even off the ends, and

slice them lengthwise about 1/2 inch thick. Slice each slab into thirds and each

resulting stick into pieces to end up with cubes. Discard the odd-shaped small

pieces, which are likely to burn later on.

Bring a pot of water to a boil, add salt to taste and the potatoes, and cook

until they are just barely done, about 8 minutes. Pour them into a strainer,

rinse them quickly in cool water, and set them on a towel to dry. Grind the

peppercorns in a mortar, keeping them coarse. If you're using dried herbs, smash

them with the peppercorns.

Heat the oil in a wide skillet (preferably cast iron). When it's hot, lower the

heat to medium and add the potatoes. Let them sit for several minutes until they

begin to form a crust on the bottom; then begin shaking the pan every few

minutes so that the potatoes will turn and color on all sides. When they are

nicely browned, add the herbs and the pepper. Quickly toss the cubes of cheese

among the potatoes and serve right away.

Makes 4 to 6 servings.

 

 

 

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