Sautéed Potatoes

Yet another recipe from French: Delicious Classics Made Easy by Clements & Wolf-Cohen.  This was the first time I'd ever tried these and very happy I did.  They went very well with the amazing filets mignons I made the other day, as pictured:

The potatoes are fairly easy to make; they do need longer to cook than the recipe suggests, though (unless you like crunchy potatoes).

Ingredients:

3 lbs. russet potatoes
4-6 T. oil, bacon drippings, or clarified butter (I opted for bacon drippings--highly recommend)
2-3 fresh rosemary sprigs, leaves removed and chopped
salt and freshly ground pepper

Instructions:

1. Peel the potatoes and cut into 1" pieces (or slightly smaller, like I did).  Place them in a bowl, cover with cold water, and let soak for 10-15 minutes.

2. Drain, rinse, and drain again, then dry thoroughly in a kitchen towel.  (I forgot to rinse them and still turned out ok...oops.  I also laid them out to dry on paper towels since I was busy cooking the other dish.)

3. In a large non-stick heavy frying pan, heat about 4 T. of the oil over medium-high heat.  Add the potatoes and cook for 2 minutes without stirring to seal/brown the potatoes on one side.

4. Shake the pan and toss the potatoes to brown on another side.  Repeat until potatoes are browned all over.  Season with salt and pepper.

5. Add remaining oil and reduce heat to medium-low.  Cook and stir potatoes for 25 minutes (or most likely more) until tender when pierced.

6. Around 5 minutes prior to being done, add rosemary and stir to blend in.  Enjoy!