Young potatoes with rosemary
2 servings
30 minutes
Young potatoes with rosemary is a simple yet refined dish of Russian cuisine that combines the tenderness of fresh tubers and the aroma of fragrant rosemary. The frying technique with preheating makes the potatoes soft inside and crispy outside, while garlic and butter give it a rich flavor. Rosemary added during cooking reveals its woody and slightly resinous notes, enriching the dish with a noble aroma. This treat is perfect as a side dish for meat and fish or as an independent gastronomic delight for lovers of simple yet expressive flavors. It’s an ideal combination of textures and aromas that is easy to prepare and brings true pleasure.
1
Cut the potatoes and place them in a non-metallic container, add a tablespoon of water. Cover with film and poke it with a fork. Microwave for 3 minutes until the potatoes are soft.
- New potatoes: 225 g
2
Heat the pan and pour in the oil. Quickly pat the boiled potatoes dry with a kitchen paper towel and transfer them to the pan, adding finely chopped garlic and rosemary. Mix well. Fry for 3-4 minutes until golden brown. Be careful not to let the garlic burn.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Rosemary: 2 pieces
3
Add a lot of spices, put in butter, mix well and continue to simmer for a few more minutes until the potatoes are soft and golden. Transfer to a deep dish, leaving the butter in the pan.
- Butter: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
