This is an incredibly easy, yet delicious potato dish to make – in fact we made it as a side dish with the Cornish Hens in Garlic and Rosemary the other day and it worked beautifully. It was almost like that elusive ‘perfect roast potato’ that I can never seem to grasp – crispy on the outside and lovely and soft on the inside.
The inspiration for this recipe was from one of Jamie Oliver’s old programme called ‘Oliver’s Twist‘ which seems to be a favourite of the Mexican cable company, as that series seems to be airing on a daily basis. Hence I have no ‘real’ recipe for it in terms of measurements etc etc – but I reckon its pretty easy to adapt depending on how many mouths you have to feed and what herbs you want to use!
- Potatoes -cut in half, lengthways
- Olive oil
- Rosemary – Sprig
- Garlic – clove
- Salt and Pepper
Par-boil the potatoes for about 15-20 mins (it is ok if they are almost done) then drain them in a colander.
In a frying pan heat some olive oil and put a spring of rosemary and a crushed clove of garlic.
Place the potatoes flat side down around the pan – and fry them undisturbed until they get a beautiful golden colour. Then flip them on the other side for a further 10 mins or until they are ready and add salt and pepper.
Like I mentioned, this is a very easy and straight forward recipe – I have a feeling this is going to be a staple potato recipe in our kitchen from now on!
2 thoughts on “Sauteed Potatoes with Rosemary”
Life is uncertain. Eat dessert first. ~Ernestine Ulmer