in Recipes, Side Dishes

Quick Rosemary Potatoes

updated

5 from 6 votes
Total Time 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 442 kcal
Contents show

Ingredients
 

  • 6 Potato
  • 50 ml Olive oil
  • 4 Rosemary sprigs

Instructions
 

  • Cook the potatoes with their peel until done and cut in half. Puree the oil with the rosemary (without the Zwwig) in a blender and then put in a hot pan. Brown the potatoes in the "pesto" on both sides and you're done. You can also take great potatoes from the day before. Also very tasty with sour cream
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Nutrition

Serving: 100gCalories: 442kcalCarbohydrates: 0.1gFat: 50g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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