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Rosemary potatoes from the grill pan

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Ingredients for 2 servings:

  • 4 medium-sized jacket potatoes
  • 2 sprigs rosemary, fresh
  • 1 tbsp dried Italian herbs
  • salt and pepper
  • 2 tbsp olive oil

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Peel the boiled potatoes and halve them lengthwise. Heat the olive oil in a frying pan with a grill base. Add the halved potatoes flat-side down to the pan. Arrange the rosemary sprigs between them. Fry the potatoes until crispy brown, without moving or turning them. Only then turn them over! Immediately season the cooked side with pepper and salt, and be generous with the herbs. Fry the round side of the potato until crispy. A delicious side dish that requires little effort and little fat and can be prepared in just a few minutes.

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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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