Sauteed Rosemaried Potatoes Recipe

From Dorothy McNett's Recipe Book.

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Sauteed Rosemaried Potatoes

From Dorothy McNett's recipes at The rosemary is a wonderful flavor companion to baked ham, etc.

2-4 white rose or red potatoes, scrubbed well, but unpeeled, or about 10-12 small fingerlings, etc.
1 tablespoon butter or olive oil
sprinkles of sea salt
freshly ground pepper
2-3 small cuttings of fresh rosemary, about 2 tablespoons snipped
1/4 cup mushroom or vegetable stock

Heat a sauté pan 30 seconds and then add the butter or oil. Heat for another 30 seconds. Add the potatoes, sliced if you desire. If they are little, leave them whole. Add the salt, pepper, and rosemary and toss them around a little in the hot pan. Add the broth, cover, and allow to simmer slowly on the burner for about 10 - 12 minutes, or until the potatoes are tender, but not mushy soft. You will need to stir them around to keep them from burning on one side. Remove the lid, turn up the heat, and cook away any collected liquids.

Recipe created 1995-03-06.

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