Sautéed Rosemary Potatoes

Name: Sautéed Rosemary Potatoes
Yield: makes 4–6 servings
Ingredients: 16–18 “new” or small red bliss potatoes; lightly salted water; 2 TB. butter; 2 TB. vegetable oil; 1/2 tsp. salt, or salt to taste; 1/4 tsp. freshly ground black pepper; 11/2 TB. minced fresh rosemary, or 11/2 tsp. dried, crushed rosemary

From: The Complete Idiot's Guide to Cooking Basics

Servings: makes 4–6 servings

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Ronnie's Notes

You better make lots of these; they go like wildfire. You can reheat extras to serve with eggs for breakfast.

Difficulty: Easy

Ingredients

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Scale Recipe

16–18 “new” or small red bliss potatoes
lightly salted water
2 TB. butter
2 TB. vegetable oil
1/2 tsp. salt, or salt to taste
1/4 tsp. freshly ground black pepper
11/2 TB. minced fresh rosemary, or 11/2 tsp. dried, crushed rosemary

Instructions

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Place the potatoes in a large saucepan and cover them with lightly salted water.

Bring the water to a boil, lower the heat, and simmer the potatoes 15– or until they are fork tender.

Drain the potatoes and peel them when they are cool enough to handle.

Heat the butter and vegetable oil in a large skillet.

When the butter has melted and looks foamy, add the potatoes to the pan.

Sprinkle the potatoes with the salt, pepper, and rosemary.

Sauté the potatoes over moderate heat for 15–, shaking the pan occasionally, or until the potatoes are browned on all sides and are lightly crispy.

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