PAN-ROASTED CRUMBED POTATOES with rosemary, a simple and tasty side dish recipe to make in no time, soft potatoes that even kids love.
Simple and good, the pan-roasted crumbed potatoes flavored with rosemary, a very simple side dish that generally everyone likes, and luckily we can make it without an oven.
The recipe for pan-roasted crumbed potatoes with rosemary is very simple, you need to boil the potatoes first and then proceed to cook them in the pan to add flavor, good and simple.
Great for accompanying meat or fish, potatoes are perfect in all ways: boiled, in a salad, baked, fried, or simply pan-roasted with a clove of garlic.
Follow me in the kitchen; today we have pan-roasted crumbed potatoes!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1.1 lbs New potatoes
- 2 sprigs Rosemary
- to taste Pepper (optional)
- to taste Breadcrumbs
- to taste Salt
- to taste Extra virgin olive oil
Preparation
Wash the potatoes thoroughly and boil or microwave them as you usually do until a fork goes through the potato.
Let them cool slightly, peel them, and cut into pieces as preferred, big or small, it doesn’t matter, it’s a matter of practicality.
Put them in a bowl, add salt, breadcrumbs, oil, optionally pepper or powdered rosemary, and the broken rosemary sprigs.
Oil a pan and add the potatoes; be generous with the oil because the breadcrumbs will absorb it.
Cook by turning only once until golden brown.
Bon appétit
Arte in Cucina recommends
You can of course bake the potatoes if you prefer and they can be enriched with spices for roasted vegetables.
