Rosemary Sauteed Potatoes
|Potatoes||1 1⁄2 Kilogram|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Rosemary||1 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), crushed|
PEEL POTATOES and cut into 2 cm cubes.
1.Rinse the potatoes in cold water, drain well and dry thoroughly on a clean tea-towel.
2.Heat oil in large heavy-based frying pan.
Add the potatoes and cook slowly, shaking pan occasionally, 20 minutes or until tender.
Turn potatoes frequently to prevent sticking.
Partially cover pan halfway through cooking.
The steam will help to cook the potato through.
3.Add the rosemary and garlic, with salt and pepper to taste, in the last few minutes of cooking.
Increase the heat to crisp the potatoes, if required.