Saturday, 5 November 2011

Rosemary Potatoes

These easy to make Rosemary Potatoes go well with 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 flavour oils, vinegars and vegetables. Most of all, rosemary is great with potatoes and sweet potatos.


6              small to medium red potatoes or small new white potatoes, sliced in half
1              small onion
1              Tbls of dried rosemary or 2 healthy 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

Steam the potatoes for about 10 minutes in a steamer or par boil. Do not over cook.

Heat the butter and the oil in a fry-pan 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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