Rosemary Recipe: Pan Fried Rosemary Garlic Potatoes
One apartment we lived in several years back had a large rosemary bush outside. It was a great addition to the outdoor space, but it also served to enhance our meals and bring friends together.
A neighbor and I fell into a Saturday morning routine of picking rosemary from the bush outside for a routine shared breakfast: It consisted of our staple of rosemary potatoes plus whatever else we happened to have on hand that week. We would fix it in one of our kitchens and then eat the breakfast at a table outside near the rosemary plant.
We loved how this plant informed our meals and even helped us develop a friendship. Do you have an herb plant around your house that makes a frequent appearance in your home cooking? Please share in the comments below!
Our basic weekend morning recipe was fried in a pan, but you could roast the potatoes, as well. Here’s an approximation of our recipe:
Pan Fried Rosemary Garlic Potatoes
1 pound potatoes, skins on and diced into 1/2-inch cubes
2 tablespoons olive oil
2 teaspoons minced garlic
Handful of rosemary sprigs, leaves removed and left whole, approx. 2 tablespoons
1/8 teaspoon black pepper
1/4 teaspoon salt
Blanch the potatoes. Heat the oil in a large skillet, add potatoes and salt and stir over medium heat. Cook uncovered for about 20 minutes, stirring occasionally, until potatoes are browned. Turn heat to medium-high and add garlic, rosemary, and pepper. Brown for about 3 minutes and serve hot. This served two hungry women over a long breakfast, but could serve four as a breakfast side.
Related: From the Herb Garden: Rosemary