Potatoes Romanissimo

These potatoes were great, with garlic, rosemary, and cayenne pepper as flavoring. I probably could have cooked them a bit longer to make them a bit crispier, but they were good enough to make this a keeper recipe. I used a VegaMatic to slice the potatoes thin, which is important because they might not cook all the way through if the slices are too thick. I cut the recipe in half, so make sure you use a large skillet that will accommodate all the potatoes. I am sure these will reheat beautifully, perhaps I will reheat them in a skillet again so that they might get a bit crispier.

Potatoes Romanissimo

4-5 medium-sized new potatoes, thinly sliced
1/4 c. olive oil
3 T butter
2 cloves garlic, peeled and chopped fine
pinch cayenne pepper
1 spring fresh rosemary
salt and pepper, to taste

1. Do not peel the potatoes, but slice them thinly as directed and let them soak in cold water for 10 minutes. Drain and dry in paper towels.
2. Heat the oil and butter together in a large skillet until hot. Saute the garlic in this for 2 minutes.
3. Add the potatoes, cayenne pepper, rosemary, salt, and pepper. Saute for about 5 minutes, stirring frequently. Cover and cook for about 5 minutes more. Uncover and continue to cook for about 15 minutes, turning the potatoes frequently so that they brown evenly. Cook until tender. Serves 4.