Italian Rosemary Potatoes
Delicious pan fried potatoes with rosemary and sage. Perfect with any Autumn or Winter meat dish.
Ingredients
- 800 grams potatoes peeled
- salt
- 3 tbsp extra virgin olive oil
- 2 sprigs rosemary leaves picked and finely chopped
- 4 sage leaves finely chopped
Instructions
- Add the whole, peeled potatoes to a large saucepan, fill with water and add bring to the boil. Reduce to a simmer, add 1 - 2 tbsp of salt and simmer gently for 10-15 minutes until the potatoes are cooked through (they are ready when a sharp knife slides easily into the potatoes).
- Drain the potatoes well and when cool, dice the potatoes into 2cm pieces.
- Heat a frying pan until hot, add the oil, then add the potatoes. Sauté the potatoes for 10-15 minutes turning the potatoes every 3-4 minutes.
- Half way through cooking, add the finely chopped herbs, and mix well.
- The potatoes are done when they are browned on all sides.
- Serve straight away.