Pan-fried potatoes with butter and bay leaf and rosemary, an easy and delicious side dish, ideal to accompany many meat dishes.
Soft and fragrant, simple to make, pan-fried potatoes can also be enriched with many other ingredients, like thyme and rosemary.
You can also add slices of guanciale or diced bacon to make it even tastier and more irresistible.
Potatoes can be used in many different recipes, from first courses to main dishes, and below I leave you some of my favorite ideas.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lbs potatoes
- 4 sprigs bay leaf
- 2 sprigs rosemary
- 2 cloves garlic
- 3 tbsp butter
- to taste fine salt
- to taste pepper
- to taste coarse salt (for the water)
Tools
- 1 Potato peeler
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Lid
- 1 Bowl
- 1 Colander
- 1 Kitchen spatula
- Paper towel
- 1 Dish towel
Steps
To make Pan-fried Potatoes with Butter and Bay Leaf, first peel the potatoes with a potato peeler.
Wash them, dry, and cut them first in half, then into wedges.
Let them rest for 30 minutes in a bowl covered with plenty of salted water.
Meanwhile, wash the bay leaf and gently pat it dry with a paper towel.
Do the same with the rosemary.
In a wide pan or pot, melt the butter and add the bay leaf and rosemary.
Let them cook together for a couple of minutes over low heat and add the potatoes previously drained and patted dry with a dish towel from the excess water.
Adjust with salt and pepper and cover with a lid.
Stir occasionally and cook, covered, for a total of 25 minutes.
Then remove the lid and cook for another 5 minutes, taking care not to let the potatoes stick to the bottom of the pan.
Bring this delicious hot side dish to the table.
