Classic pairing of potato and rosemary, with a shortcut. To speed things up, we use small yellow/gold and fingerling potatoes, but first bake or microwave them to soften before adding them to a sizzling hot pan with butter and rosemary! Combine with your favorite meat!
Ingredients (serves 2)
10 small gold or fingerling potatoes
handful of fresh rosemary - chopped
Fresh or dried Sage - chopped
1 Tbsp butter
1 garlic clove rough chopped - (optional)
1 Tsp olive oil
Chives (optional)
Salt
Black Pepper
Steps
Toss the potatoes in olive oil, salt, black pepper and either bake them for 25 minutes at 425 degrees, or microwave them until they're fork tender (5-10mins, poke holes in them to avoid explosions!). You can use a sheet-pan, a cast iron pan or a seasoned carbon steel pan in the oven.
Once the potatoes are fork tender, remove from heat.
While the potatoes are still hot, smash them gently with a potato masher.
Heat up a skillet, cast iron or carbon steel to medium-high heat.
Add the fresh herbs, garlic, 1 Tsp of olive oil and 1 Tbsp of butter to the pan, mix around.
Once the butter has liquified, add the potatoes and stir around to incorporate.
Cook until skins are crispy, or to your preference. Add salt, black pepper and chives to taste.
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