White round potato is evenly round and a bit smaller than the russet potato. The white round potato is lighter in starch than the russet and has a finer texture. With a lighter tan color and denser flesh this potato provides a creamy textured result after being cooked and maintains its shape. It is ideal for boiling and frying.
This potato is also known as the common “Irish” white potato. It was actually born in the Andean Mountains of South America where potato plants were cultivated by humans at least 7,000 years ago. Precursors of the Incas were impressed by its ruggedness, storage quality, and nutritional value.
Here is the recipe I serve with any meat dish. I prefer a roast or lump sized barbecued meats.
Here is what you need AKA INGREDIENTS:
5 Regular sized white potatoes
5 Cloves of garlic
1 Teaspoon of dried or fresh rosemary
1/2 Teaspoon of thyme
1/2 Cup of peanut oil
Salt and pepper
Wash the potatoes thoroughly and cut them in slices. Keep the skin on!
Dry them with a towel.
Mince the garlic and the herbs.
In a wok or a skillet, heat up the oil. After the oil is hot (you can test it by placing a small piece of potato to see if it sizzles), place all potatoes in the pan and let it fry. Stir occasionally to prevent it from sticking to the pan. After the color starts changing, add the garlic and the herbs.
Cook until they are golden brown. Remove and drain them from oil. Place them on a paper towel on a plate. Add salt and pepper to taste.
Serve and enjoy