Rosemary fried potatoes
- Joe Woodhouse
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Serves 4 as a side
Easy
Prep: 5 mins
Cook: 45 mins
plus cooling
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Do something different with your humble potatoes and fry them in cubes with fresh rosemary. It makes a lovely veggie side to your favourite dishes
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
600g unpeeled potatoes
(such as Maris Piper, King Edward or Desiree)
-
60ml olive oil
-
15g rosemary
(about 3 sprigs), leaves picked and finely chopped
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Nutrition: Per serving
- kcal244
- fat15g
- saturates2g
- carbs23g
- sugars1g
- fibre3g
- protein2g
- salt0g
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Method
-
step 1
Cook the potatoes in a large pan of boiling salted water for 15-20 mins until tender when pierced – they should slide off the knife when lifted. Drain and spread out on a tray to cool, about 20 mins. These can be cooked ahead and kept in the fridge until you’re ready to use them. Will keep chilled for up to a day.
-
step 2
Cut the potatoes into roughly 2cm cubes. Heat the oil in a large frying pan over a medium-high heat and cook in a single layer for 8 mins, undisturbed, or until a golden crust forms. Once they come away from the pan when given a nudge with a spatula, turn and cook for a further 8-10 mins, tossing or flipping a few at a time until golden all over.
-
step 3
Add the rosemary and cook for a further 5 mins. Season well with sea salt and serve.
Recipe from Good Food magazine, March 2023
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