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Rosemary Sauteed Potatoes

Barbecue.Master's picture
  Potatoes 1 1⁄2 Kilogram
  Olive oil 1⁄3 Cup (5.33 tbs)
  Rosemary 1 Tablespoon, chopped
  Garlic 1 Clove (5 gm), crushed
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1819 Calories from Fat 655

% Daily Value*

Total Fat 74 g114.2%

Saturated Fat 10.8 g53.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 483.8 mg20.2%

Total Carbohydrates 281 g93.7%

Dietary Fiber 35.2 g140.9%

Sugars 11.7 g

Protein 31 g62.2%

Vitamin A 9.4% Vitamin C 500.6%

Calcium 23.8% Iron 73.3%

*Based on a 2000 Calorie diet

Rosemary Sauteed Potatoes Recipe