Aioli Potatoes

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Ingredients:

6 to 8 small potatoes (Yukon Gold or Red)
2 - 4 tablespoons aioli
Seasoned Salt
Pepper

Preparation:
Clean potatoes and cut into desired pieces. Place in lightly boiling water and cook until tender (about 15 minutes). Remove potatoes from water and place in hot skillet. Add two tablespoons of the cooking water, aioli, salt and pepper. Stir until blended together then cover and remove from heat and let set for a few minutes. Serve hot.

Variation:
Use a steamer pan and steam your vegetables (broccoli, brussel sprouts, etc.) in the steamer portion while the potatoes are cooking in the lower portion of the pan. Just place vegetables in about 5 minutes after the potatoes start cooking as the vegetables will take less time.

Potato Rosti

Potato Rosti

1 pound Yukon Gold Potatoes
1 teaspoons fresh rosemary, chopped
1/2 teaspoon salt

1/2 teaspoons black pepper

Duck fat for frying

Preparation:

Peel potatoes then grate in a food processor.  Use a kitchen towel to squeeze out excess liquid from the potatoes.  Toss the potatoes with the melted butter, rosemary, salt and pepper.

Heat a tablespoon of duck fat in a cast iron skillet (such as Le Creuset) or non-stick skillet over medium-high heat.  Press the potato mixture in the skillet to make a 1/4 inch thick cake.  Reduce the heat to medium and continue cooking until the rosti is golden brown, about 12 to 15 minutes.  Flip the rosti in the pan and add more duck fat.  Continue cooking until golden and crisp (another 12 to 15 minutes).  Rosti can be reheated in a 400 degree oven for 10 minutes.

Variation:

Add 1 chopped and sautéed onion, 1 clove minced garlic, 1/24 cup chopped fresh basil leaves (in lieu of the rosemary), and 1/2 cup grated parmesan cheese to the potato mixture before cooking.