Sauté Garlic & Rosemary Potatoes2016-06-27
- Servings : 4-6
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
Again this was something I learnt in California when we made the L.A. Pork Steaks, that said I cook these potatoes all the time. They are perfect with steak, salads or simple fried eggs!
- 2lb Potatoes (I use Red Rooster Albert Bartlett)
- 4 Cloves Garlic
- 2 Sprigs Fresh Rosemary
- 2 tbsp Chopped Fresh Rosemary
- Oil for shallow frying
- Salt & Black Pepper
Peel your potatoes and chop in to small cubes around 1cm or 1/2"in old money
Wash the thoroughly in cold water then dry in a tea towel.
Heat your oil in a large heavy based frying pan and add the potatoes, rosemary sprigs and garlic and gently. Sauté for about 20 minutes turning occasionally making sure nothing sticks or burns.
In the last 5 minutes add the chopped rosemary and continue to stir around. When nice and golden serve...Discard the sprigs.