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Rosemary potatoes

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Ingredients for 2 servings:

  • 300 g potatoes
  • 400 ml olive oil
  • 2 tbsp butter
  • 2 rosemary sprigs, fresh
  • 3 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the potatoes in their skins until just tender. Heat olive oil and butter in a pan. Quarter the potatoes lengthwise. When they start to bubble, add the potatoes, garlic cloves (you can leave them unpeeled), and rosemary needles, and bake until browned. Then season with salt, just like you would with fries. Tip: If you can, plant a rosemary plant in your garden or balcony; it’s cheaper and tastes better than dried rosemary.

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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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