Young potatoes fried with rosemary

6 servings

35 minutes

Young potatoes sautéed with rosemary embody the simplicity and sophistication of European cuisine. Its roots trace back to traditional rural recipes where fresh herbs highlighted the natural flavors of seasonal produce. This side dish captivates with its crispy golden crust and tender, almost creamy texture inside. The aroma of fresh rosemary fills the dish with the warmth of Mediterranean gardens, while bay leaves and black pepper add subtle spicy notes. Potatoes soaked in extra virgin olive oil become particularly rich and appetizing. It is the perfect complement to meat or fish dishes, while vegetarians will appreciate it as a standalone culinary masterpiece. Enjoy this simple yet incredibly delicious dish that awakens gastronomic nostalgia.

Energy value per serving

• Calories: 273.1
• Proteins: 4.3g
• Fats: 18.9g
• Carbohydrates: 22.2g

Ingredients

• New potatoes: 1000 g
• Fresh rosemary: 4 stem
• Fresh bay leaf: 3 pc
• Black peppercorns: 6 pc
• Extra virgin olive oil: 6 tbsp
• Salt: to taste

Cooking steps

1. I washed a kilogram of young potatoes.

   Required ingredients:

   • New potatoes: 1000 g

2. He put it to boil in a pot of salted water with pepper and bay leaves.

   Required ingredients:

   • Salt:  to taste
   • Black peppercorns: 6 pieces
   • Fresh bay leaf: 3 pieces

3. I gathered rosemary leaves and chopped them finely. The remaining stems can be used as skewers for kebabs.

   Required ingredients:

   • Fresh rosemary: 4 stems

4. I fried boiled potatoes in hot olive oil with rosemary until golden brown.

   Required ingredients:

   • New potatoes: 1000 g
   • Extra virgin olive oil: 6 tablespoons
   • Fresh rosemary: 4 stems