Sautéed Potatoes with Rosemary
I really liked the rosemary potatoes I had for lunch one day at a hotel. Recalling the flavors of that dish, I tried recreating it with a skillet.
The rosemary and garlic aromas go so well with the potatoes, so be careful to retain their fragrance without overheating during Step 3. Recipe by Usagi no Cima
Sautéed Potatoes with Rosemary
I really liked the rosemary potatoes I had for lunch one day at a hotel. Recalling the flavors of that dish, I tried recreating it with a skillet.
The rosemary and garlic aromas go so well with the potatoes, so be careful to retain their fragrance without overheating during Step 3. Recipe by Usagi no Cima
Cooking Instructions
- 1
Wash the potatoes well and place on a microwave safe bowl or wrap with plastic cling wrap individually. Place in the microwave for about 5 minutes (at 500W).
- 2
Cut the potatoes into 1 cm slices. You can peel the potatoes if you like. Halve the garlic cloves in half and smash.
- 3
In a pan, heat the olive oil and melt the butter. Add the garlic and rosemary on low heat.
- 4
When fragrant, add the potatoes and slowly cook over low~medium heat.
- 5
When the potatoes are golden brown, sprinkle with salt and pepper, then you're all done.
- 6
It's a great side for meat dishes.
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