NEW POTATOES with ROSEMARY, pan-fried, easy and quick side dish, tasty recipe for meats or fish, very soft and flavorful.
Pan-fried new potatoes with rosemary are a simple, fragrant, and tasty side dish that never goes out of style. These potatoes are the ideal accompaniment for main courses of meat or fish, but they are also delicious on their own.
New potatoes have a thin skin and a tender flesh that makes them perfect to be cooked whole or halved. The rosemary, with its intense and unmistakable aroma, completes the dish by providing an aromatic note that makes every bite truly special.
Pan-fried new potatoes with rosemary can be served hot or at room temperature, making them ideal for picnics, buffets, or outdoor lunches. Moreover, they are prepared with few ingredients and are the perfect solution for those with little time who do not want to compromise on taste.
They are a dish that embodies simplicity, goodness, and the flavors of home. A dish to rediscover every time you crave something good, with the intoxicating scent of rosemary enveloping the kitchen and whetting the appetite.
Join me in the kitchen today for new potatoes with rosemary.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.8 lbs potatoes
- 3 sprigs rosemary
- 1 clove garlic
- 1 pinch salt
- 1 pinch black pepper
Steps
Wash and cut the potatoes into regular cubes or wedges (the more uniform they are, the better they cook).
Place the potatoes in salted boiling water for 5 minutes. Drain them well. This step makes them softer on the inside and crispy on the outside.
In a large pan, heat the oil with the crushed garlic clove (which you can then remove). Add the well-dried potatoes.
Cook over medium-high heat for about 25-30 minutes with the lid on, turning occasionally to brown them on all sides. Add the rosemary halfway through cooking.
When they are well browned and crispy, adjust salt and pepper to taste.
Bon appétit
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For a perfect crust: don’t turn the potatoes too often.
Variations: add thinly sliced onion, paprika, or some olives to enrich them.
NEW POTATOES with ROSEMARY
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FAQ (Questions and Answers) NEW POTATOES with ROSEMARY
What is the difference between regular potatoes and new potatoes?
New potatoes are harvested before full maturity: they have a thin skin, a more tender flesh, and a delicate flavor, ideal for quick pan cooking.
Can I cook new potatoes with the skin on?
Yes, the skin of new potatoes is very thin and edible. Just wash them well with water and a brush to remove any soil residues.
What is the best oil to use for frying potatoes in a pan?
Extra virgin olive oil is the most suitable for its flavor and resistance to high temperatures. It gives the potatoes a more authentic and Mediterranean taste.
Can I add other herbs besides rosemary?
Of course! Garlic, sage, thyme, or sweet paprika are great to customize the dish according to your taste.
Can pan-fried rosemary potatoes be prepared in advance?
Yes, you can cook them and store them in the fridge for 1-2 days. When serving, just heat them in a pan to make them crispy again.
