Sautéed Rosemary Potatoes
Prep time: 15 minutes
Cook time: 25 minutes
Serves 4
Great for: side dish for meat, chicken, or fish dishes
4 tablespoons extra virgin olive oil
8 medium-sized red or golden potatoes (about 1 cup per person),
diced into 1/2 inch cubes
3 sprigs fresh rosemary, needles removed, stem discarded*
3 to 4 pinches fleur de sel, kosher, or
sea salt
Freshly ground black pepper, to taste
Heat the oil in a Dutch oven or deep, large pan on high heat. Add
the potatoes and stir. Cook for 10 minutes, then turn the heat down to
medium-low. Add the rosemary and salt, tossing all ingredients together. Cook
for 20 to 30 minutes until the potatoes are golden brown on the outside,
tossing occasionally. Season with salt and pepper.
*If you can’t find fresh rosemary or don’t have it on hand, use
dried rosemary or a few pinches of herbes de Provence
or thyme.
Bon app! And bisous!
