Description
Delicious rosemary potatoes with a crispy exterior and creamy interior, seasoned with whole garlic cloves and sea salt.
Ingredients
- 1 pound baby potatoes or fingerling potatoes
- 3 tablespoons olive oil
- 8 garlic cloves, with the skin on
- 3 rosemary sprigs
- Salt, to taste
Instructions
Slice the potatoes if needed. Wash the potatoes and slice the ones that are too big for a single bite, in half.
Pan fry them. Add the olive oil to a large skillet and turn the heat to medium hot. When the oil is hot, add the potatoes, garlic cloves, rosemary, and a good pinch of salt.
Let them cook through. Close with a lid or cover with foil. Leave to cook for 5 minutes. Watch out for the rosemary sprigs as they may overcook and burn! If that’s the case, remove them. Check on the potatoes and flip them. Cook for another 5 to 7 minutes, or until they are cooked through.
Serve. Transfer the potatoes, garlic, and rosemary to a serving plate and serve hot.
Notes
Storage:Â Transfer the rosemary potatoes to a storage container and refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1.4g
- Sodium: 19.6m
- Fat: 10.8g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 20.4g
- Fiber: 3.2g
- Protein: 2.3g
- Cholesterol: 0mg
