Sautéed New Potatoes with Rosemary

By: Deborah

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!

PREP: 5

COOK: 12

TOTAL: 17

Course: Side Dish

Cuisine: British

Servings: 2 people

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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.

KEYWORDS new potato recipe, potato side dish recipe, sautéed new potatoes recipe

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