German Style Rosemary Potatoes¶

Crispy pan-fried potatoes with fresh rosemary, garlic, and herbs.

Details¶

Ingredient	Imperial	Metric
Small white or yellow thin-skinned potatoes	2.25 lb	1000g
Water	to cover	to cover
Salt	¼ cup	60g

Ingredient	Imperial	Metric
Extra virgin olive oil	6-9 tbsp total	90-135ml total
Sweet onion, diced	1 large	1 large
Garlic, minced	2 cloves	2 cloves
Dried basil	to taste	to taste
Dried oregano	to taste	to taste
Dried parsley	to taste	to taste
Salt and pepper	to taste	to taste
Fresh rosemary, stems removed, lightly chopped	8-9 sprigs	8-9 sprigs

Add potatoes to a large pot, cover with water, and dissolve ¼ cup salt into the water.
Bring to a boil and cook approximately 10 minutes until the potatoes are mostly cooked but still slightly firm in the center. Drain completely.
In a large skillet, heat 2-3 tablespoons of olive oil over high heat. Sauté the onions and garlic for a few minutes until fragrant. Season with salt and pepper, then lower the heat to medium-high.
Add the drained potatoes to the skillet and generously drizzle with the remaining olive oil to coat well.
Season with the dried herbs, salt, and pepper, then add most of the fresh rosemary.
Toss everything to combine, ensuring the potatoes are well coated.
Cook for about 30 minutes, turning occasionally, until the exteriors are browned and crispy and the insides are fully tender.
Transfer to a serving dish and garnish with the reserved fresh rosemary.

Approximate values per serving (6 servings).