Pan Fried Rosemary Potatoes



MY POTATO NAMED ROSEMARY

These easy to make Rosemary Potatoes go well with my Skewered Lamb recipe or any other meat and chicken recipe.

Rosemary is native to the Mediterranean region and compliments oily foods such as fish or lamb. As far as Italian cuisine is concerned, lamb is rarely made without using rosemary. This aromatic herb can also be used to flavor oils, vinegars and vegetables.

Most of all, rosemary is great with potatoes. When I make these Pan Fried Rosemary Potatoes I use dried rosemary that I ground down to a powder in a coffee grinder that I use just for herbs and spices. I would recommend fresh rosemary for this recipe if available.

INGREDIENTS

  • 6 small red potatoes or small new white potatoes, sliced in half
  • 1 small yellow onion
  • 1 Tbls of dried rosemary, ground or 2 sprigs of fresh rosemary
  • 3 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 1/2 tsp salt
  • 1/2 tsp of freshly ground black pepper

    PREPARATION

  • Steam the potatoes for about 10 minutes in a steamer or par boil.
  • Heat the butter and the oil in a skillet and arrange the potatoes flesh side down in the pan.
  • Add onions and rosemary
  • Cover and sauté the potatoes for about 5 to 10 minutes until onions are soft and potatoes are browned. Stir halfway through.
  • Season with salt and pepper.

    Serves 4 to 6 people.


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