Rosemary Potatoes

Rosemary Potatoes

Using potatoes, which you probably always have on hand, recreate this restaurant dish easily at home. These are crispy on the outside and dense and floury on the inside. Use as a side dish or a drinking appetizer.

Ingredients: 2-3 servings

Rosemary (fresh)
1 sprig
Olive oil (or vegetable oil)
To taste
● Krazy Salt (seasoned salt mix)
To taste
● Salt and pepper
To taste


1. Scrub the potatoes well, since they won't be peeled. Cut up into easy to eat pieces and remove any eyes. I recommend slicing 1 cm thick.
2. Finely mince the rosemary leaves.
3. Put the potato pieces in a pan with enough water to cover, and boil until it's almost cooked through (they may still be hard in the middle). If you overcook, they will fall apart.
4. Put olive oil, cooked potatoes, and ● ingredients to a frying pan. Toss well to coat the potatoes and the pan with oil. Turn the heat on to medium.
5. Pan fry the potatoes while flipping occasionally until golden brown on both sides, then turn down the heat to low. Add the rosemary, stir fry lightly until cooked, and it's done!

Story Behind this Recipe

I'm trying various recipes using rosemary I've been growing. This was the best one so far.