These pan-fried potatoes make for a wonderful accompaniment to lamb and other meat dishes, and they are incredibly simple and easy to make:
Peel and cut waxy, yellow-fleshed potatoes into wedges, put them in a non-stick frying pan with olive oil, a sprig of rosemary and a slightly crushed but unpeeled clove of garlic (or two).
Sauté the potatoes for a few minutes, seasoning with salt and pepper, to allow them to insaporire and to brown ever so slightly. Then add a splash of white wine and water to cover them about halfway. Cover and lower the heat to medium.
Allow them to simmer until the water has evaporated (this should only take a few minutes). Test for doneness: stick a paring knife into a potato wedge; if you cannot lift the wedge with your knife, it is done. (NB: Thanks to Rouxbe for this tip!) Then raise the flame to high and brown the potatoes a bit (they should not be overly brown, just spottled here and there).
Now for a little trick: do not serve the potatoes right away. The have much better flavor and texture if you let them ‘rest’ for a while with the cover on. If you like your potatoes hot, then gently re-heat them. I am not sure of the chemistry here, but the rest makes a world of difference.