Pan-fried potatoes with rosemary

Pan-fried potatoes with rosemary


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About this recipe: Rosemary potatoes make a great side dish to red meat, especially steak or lamb chops. I boil them before pan frying them, that makes it quicker.

Mrs. Mary Hunt

Serves: 4 

  • 450g (1 lb) small potatoes
  • 50g (2 oz) butter
  • 1 sprig rosemary
  • salt and black pepper

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Place potatoes in a large pan, cover with cold water and bring to the boil. Cook for about 8 minutes until tender, depending on size.
  2. Peel and cut the potatoes into chunks.
  3. In a large frying pan, melt the butter and add the potatoes, frying them until they are slightly browned (about 15-20 minutes).
  4. Add the rosemary, and continue frying for several minutes. Add salt and black pepper before serving.

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