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**Without Frying, I Could Never Stop Cooking This Dish: A Delicious and Quick Recipe with Potatoes**
Potatoes are undoubtedly one of the most versatile and beloved ingredients in kitchens around the world. Whether mashed, roasted, or baked, they have the power to elevate any meal. But what if I told you there’s a simple and quick recipe with potatoes that doesn’t require frying, yet still delivers mouthwatering results? One that will leave you craving more without all the oil splatter and mess of a frying pan? This recipe combines the humble potato with a few fresh ingredients to create a satisfying, healthy, and flavorful dish that’s perfect for any occasion. Let’s dive in!
### **Ingredients:**
– **Potatoes** – 4 medium-sized (Yukon Gold or Russet work great)
– **Olive oil** – 2 tbsp
– **Garlic** – 2 cloves, minced
– **Fresh rosemary** – 2-3 sprigs, finely chopped
– **Salt** – to taste
– **Black pepper** – to taste
– **Lemon** – 1, juiced (optional for a zesty twist)
– **Parmesan cheese** – 2 tbsp, grated (optional for a savory finish)
– **Chili flakes** – ½ tsp (optional for a bit of heat)
– **Fresh parsley** – for garnish (optional)
### **Instructions:**
#### 1. **Prepare the Potatoes:**
Start by washing your potatoes thoroughly to remove any dirt. There’s no need to peel them unless you prefer to. The skin adds texture and extra nutrients, but if you’re not a fan of potato skins, feel free to peel away.
– **Cut the potatoes** into small cubes or wedges, depending on your preference. The smaller the pieces, the quicker they’ll cook, so keep that in mind if you’re looking for a speedy dish.
#### 2. **Boil the Potatoes:**
Place the potato cubes or wedges into a pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Once the water starts boiling, reduce the heat and let the potatoes simmer for about **10-12 minutes**, or until they are fork-tender.
– **Tip**: Test doneness by poking a potato with a fork; if it slides in easily, they are ready. Be careful not to overcook, as the potatoes can become too soft and mushy.
#### 3. **Sauté Garlic and Rosemary:**
While the potatoes are boiling, heat the **olive oil** in a large skillet over medium heat. Add the **minced garlic** and **chopped rosemary**, and sauté for 1-2 minutes, stirring frequently. This step allows the garlic and rosemary to infuse the oil with a delicious aroma.
– **Pro Tip**: Don’t let the garlic brown too much, as it can become bitter. Keep an eye on it!
#### 4. **Drain and Add the Potatoes:**
Once the potatoes are cooked and tender, drain them in a colander and give them a quick shake to remove any excess water. This will help them crisp up a bit when they hit the hot oil.
– **Add the boiled potatoes** to the skillet with the garlic and rosemary. Stir to coat the potatoes in the infused oil, allowing them to sauté gently in the pan. Let the potatoes cook for an additional **5-7 minutes**, stirring occasionally, until they begin to turn golden and crispy on the edges. This step is key to developing that perfect texture without frying!
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#### 5. **Season and Serve:**
