Pan-Fried Potatoes with Cheese, Rosemary, and Sage
5 ounces fontina or Taleggio cheese
1 1/2 to 2 pounds large, smooth-skinned red potatoes
salt
1/2 teaspoon peppercorns, or more to taste
6 fresh sage leaves, roughly chopped, or 1/2 teaspoon dried
1 1/2 teaspoons roughly chopped fresh rosemary, or 1/2 teaspoon dried
3 to 4 tablespoons virgin olive oil or a mixture of olive oil and clarified
butter
Cut the cheese into small cubes and let them warm to room temperature while
the rest of the dish is prepared. Wash the potatoes, even off the ends, and
slice them lengthwise about 1/2 inch thick. Slice each slab into thirds and
each resulting stick into pieces to end up with cubes. Discard the odd-shaped
small pieces, which are likely to burn later on.
Bring a pot of water to a boil, add salt to taste and the potatoes, and cook
until they are just barely done, about 8 minutes. Pour them into a strainer,
rinse them quickly in cool water, and set them on a towel to dry. Grind the
peppercorns in a mortar, keeping them coarse. If you're using dried herbs,
smash them with the peppercorns.
Heat the oil in a wide skillet (preferably cast iron). When it's hot, lower the
heat to medium and add the potatoes. Let them sit for several minutes until
they begin to form a crust on the bottom; then begin shaking the pan every few
minutes so that the potatoes will turn and color on all sides. When they are
nicely browned, add the herbs and the pepper. Quickly toss the cubes of cheese
among the potatoes and serve right away.
Makes 4 to 6 servings.
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