in Italy

Rosemary potatoes

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Ingredients for 4 servings:

  • 12 medium-sized potatoes, waxy
  • 1 bunch rosemary, fresh
  • 300 ml water
  • Salt
  • pepper
  • 2 tbsp olive oil

Instructions

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

Peel the potatoes and cut them into 1.5 cm cubes. Place the potato cubes in a bowl, wash them several times, and let them sit in water for at least 20 minutes to draw out the starch. Chop the rosemary and add it to a cup of hot water. Add olive oil to a deep pan and heat it. Drain and pat the potatoes dry, then fry them for 5 minutes, seasoning with salt and pepper (freshly ground, of course!). Add the water with the rosemary and let it simmer over medium heat until the water has evaporated. If the potatoes aren’t cooked through yet, just add a little more water.

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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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