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Rosemary potatoes

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Ingredients for 4 servings:

  • 800 g potatoes, waxy, small
  • 4 sprigs rosemary
  • 1 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash and peel the raw potatoes, and halve them lengthwise. Heat a nonstick pan with about 1 tablespoon of olive oil. Add the potato halves, rosemary sprigs, salt, and pepper, and let them roast gently for about 20 minutes (covered). Test for doneness. The rosemary is edible; it’s crispy and tasty. The rosemary potatoes can be served as a side dish or as a standalone vegetarian main course (perhaps with a mixed salad or vegetables).

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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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