Crusty garlic and rosemary potatoes

Crusty garlic and rosemary potatoes

By
From
Margaret Fulton Favourites
Serves
2-4
Photographer
Tanya Zouev and Armelle Habib

The following is a very Italian way to cook potatoes. The garlic and rosemary add a wonderfully fragrant dimension to the potatoes.

Ingredients

Quantity Ingredient
500g small red or new potatoes, quartered
3 garlic cloves, sliced
1 tablespoon olive oil
1 teaspoon rosemary leaves
salt and freshly ground black pepper

Method

  1. Steam the potatoes in a covered saucepan for 8 minutes or until just tender. In a heavy-based frying pan, cook the garlic in the oil over a medium heat, stirring, until pale golden. Add the potatoes, rosemary, salt and pepper.
  2. Fry the potatoes over a medium–high heat, shaking the pan, for 5 minutes or until the potatoes are golden and fragrant with garlic and rosemary.
Tags:
Margaret
Fulton
Favourites
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