These crispy sautéed new potatoes with rosemary are golden on the outside, fluffy inside, and packed with herby flavour. An easy and delicious side dish that’s perfect for any meal!
I make sautéed new potatoes all the time, but had never written a recipe down...so here it finally is! They're the perfect side to serve with roast chicken, salmon en croute, as a breakfast or festive side, or quick weeknight dinner.
The combination of rosemary and golden, crunchy potatoes is simply irresistible!
Tips
- Herb variations – swap the rosemary for thyme, sage or oregano.
- Herbs and spices – try adding garlic, smoked paprika or a pinch of chilli flakes for extra depth.
- Cheese options – top with grated parmesan or crumbled feta for added richness.
- Leftovers – chop and toss into a breakfast has with eggs and veggies, or mash lightly and use as a filling for potato pancakes or fritters.
- This sautéed new potatoes with rosemary recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
No, their thin skin crisps up beautifully and adds texture. Just wash them thoroughly.
Parboiling ensures a tender interior while allowing the potatoes to crisp up nicely when sautéed.
A cast-iron skillet or stainless steel pan is ideal for achieving the best crisp.
Yes - parboil the potatoes in advance and keep them in the fridge. Sauté them fresh when ready to serve.
Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat for best texture.
Freezing is not recommended, as potatoes can become grainy when thawed.
They pair well with grilled meats, roasted vegetables, or as a side for brunch dishes like scrambled eggs.
Other recipes you might also like to try
Click here for all side dishes.
Recent New Recipes
Category Spotlight...
SCOTTISH
Explore the heart and soul of Scotland with our authentic and modern Scottish Recipes Collection. From traditional classics like hearty cullen skink, and haggis, neeps and tatties, to contemporary twists on old favourites, these recipes showcase the rich culinary heritage of Scotland.
HOW TO MAKE THESE SAUTÉED NEW POTATOES WITH ROSEMARY
Ingredients
- 350g new potatoes (Charlotte, Jersey Royals, Baby Yukon Gold), halved lengthways
- cooking salt
- 1.5 tbsp olive oil
- 10g butter
- 1 medium sprig fresh rosemary, leaves picked and finely chopped
- sea salt flakes and freshly ground black pepper
Instructions
- Parboil the potatoes in a saucepan of boiling salted water for 3 minutes, drain in a colander and then set aside to steam dry for 1 to 2 minutes.
- Heat the oil and butter over a medium high heat in a heavy bottomed frying pan or skillet. Add the potatoes, cut side down, and fry for 2 to 3 minutes.
- Turn the potatoes over and add the rosemary to the pan. Continue to fry for another 5 minutes, turning occasionally, until the potatoes have a good colour, crispy edges and are cooked through.
- Season with sea salt flakes and freshly ground black pepper. Transfer to a serving bowl.
Goes Well With
Recipe Collection Spotlight...
9 CREAMY AND COMFORTING RISOTTOS
Savour the creamy, comforting goodness of this 9 Creamy and Comforting Risottos collection. There's classic combinations like chicken and mushroom or salmon and prawn, to creative twists using barley and orzo. These recipes are perfect for everything from elegant dinner parties to cosy family meals.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Sautéed New Potatoes with Rosemary
Equipment
Ingredients
- 350 g (12.3 oz) new potatoes (Charlotte, Jersey Royals, Baby Yukon Gold) halved lengthways
- cooking salt
- 1.5 tbsp olive oil
- 10 g (0.4 oz) butter
- 1 medium sprig fresh rosemary leaves picked and finely chopped
- sea salt flakes and freshly ground black pepper
Instructions
- Parboil the potatoes in a saucepan of boiling salted water for 3 minutes, drain in a colander and then set aside to steam dry for 1 to 2 minutes.
- Heat the oil and butter over a medium high heat in a heavy bottomed frying pan or skillet. Add the potatoes, cut side down, and fry for 2 to 3 minutes.
- Turn the potatoes over and add the rosemary to the pan. Continue to fry for another 5 minutes, turning occasionally, until the potatoes have a good colour, crispy edges and are cooked through.
- Season with sea salt flakes and freshly ground black pepper. Transfer to a serving bowl.
Notes
- Herb variations – swap the rosemary for thyme, sage or oregano.
- Herbs and spices – try adding garlic, smoked paprika or a pinch of chilli flakes for extra depth.
- Cheese options – top with grated parmesan or crumbled feta for added richness.
- Leftovers – chop and toss into a breakfast has with eggs and veggies, or mash lightly and use as a filling for potato pancakes or fritters.
- This sautéed new potatoes with rosemary recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE