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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FRIED CRISPY POTATOES WITH ROSEMARYPosted on September 27, 2022
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