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Rosemary potatoes

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Ingredients for 4 servings:

  • 800 g potato(s), waxy
  • 4 tbsp olive oil
  • Salt
  • pepper
  • 2 sprigs rosemary

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the potatoes with their skins on. Peel and quarter the potatoes (or cut them into smaller pieces, depending on their size). Heat olive oil in a pan, fry the potatoes and rosemary, turning occasionally, until a crust forms. Season with salt and pepper. Delicious with fish, medallions, or simply with salad and tzatziki. Tip: This dish also works well with raw potatoes in a nonstick pan.

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Written by John Myers

Professional Chef with 29 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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