in Recipes, Side Dishes

Quick Rosemary Potatoes

updated

Spread the love

Quick Rosemary Potatoes

The perfect quick rosemary potatoes recipe with a picture and simple step-by-step instructions.

  • 6 Pc. Potato
  • 50 ml Olive oil
  • 4 Pc. Rosemary sprigs
  1. 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
Dinner
European
quick rosemary potatoes

Facebook Comments

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Spring Onions with Carrots and Peas …

Potato Salad with Sun-dried Tomatoes