Crispy new potatoes in a skillet with aromatic herbs, a simple side dish perfect to accompany meat and fish.
On Instagram I follow several chefs and among them I really admire the style and approach of the chef from the RATANÀ restaurant in Milan, Cesare Battisti. Besides simple recipes made with fresh, quality ingredients, he also shares moments of his daily life with his wife and his two children, which I really appreciate.
Among the many recipes seen on Instagram, I decided to try a very simple side dish: boiled potatoes then pan-fried with aromatic herbs and a knob of butter. An essential preparation, but really flavorful, perfect to accompany many dishes and to make again without much thought.
ATTENTION
If starting from raw potatoes, boil them for about 15–20 minutes, then pan-fry for 7–8 minutes. If they are already boiled, 7–8 minutes in the pan will be enough to make them golden, crispy and really tasty!
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📍If potatoes are your favorite side dish try also the potato and speck pie, duchess potatoes and the braided baked potato tart.
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I also have a free WhatsApp channel with one sweet and one savory recipe per day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lb new potatoes
- 1 clove garlic (optional)
- to taste extra virgin olive oil
- to taste butter
- to taste sage
- to taste rosemary
- to taste salt
- to taste pepper
Tools
- Padelle
Steps
Boil the new potatoes with their skin on, then drain them and when cool, cut them in half.
In a skillet heat a drizzle of oil with a knob of butter, add a chopped mixture of rosemary and sage and let it infuse (add garlic if you like).Add the potatoes placing them with the cut side down on the bottom of the pan and cook over medium-high heat for a few minutes, also turning them to the other side for a few minutes, until golden.
Season with salt and pepper.If you like, before serving as a side to roasts, add a sprinkle of parmesan or pecorino and, if you want, crisp a few more rosemary sprigs in the pan and add them to the new potatoes before composing individual plates.
I would say a very easy and very, very tasty little recipe!
Enjoy your meal! Annalisa
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If you prefer a more showy potato side dish, here’s this braided baked potato tart
