in ,

Quick Rosemary Potatoes

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


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


  • 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


Serving: 100gCalories: 442kcalCarbohydrates: 0.1gFat: 50g
Avatar photo

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Your email address will not be published.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 *

Rate this recipe

Spring Onions with Carrots and Peas …

Potato Salad with Sun-dried Tomatoes