Italian Appetisers Recipes Italian Vegetables Recipes


Everyone loves crispy pan-fried potatoes though-sometimes they just don’t turn out quite right.

It’s those recipes that are so simple that it’s a snap to get them wrong.

With this recipe I will show you how I usually prepare them.






  • 17 oz (500 grams) of potatoes
  • 2 sprigs of rosemary
  • extra virgin olive oil to taste
  • 2 tbsp of butter
  • salt and pepper to taste




We peel our potatoes and then cut them into approximately 2 cm cubes.

We blanch our potatoes for 4 minutes and then drain them and let them dry well.

We chop our rosemary and keep it aside.

In a frying pan we add a little oil and  butter and sauté.

As soon as the oil and butter are hot, add our potatoes, and a pinch of pepper.

Brown our potatoes, and one minute before they are cooked, add chopped rosemary.

Drain on a sheet of paper towels and serve hot with a sprig of rosemary.

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