Rosemary fried potatoes
Do something different with your humble potatoes and fry them in cubes with fresh rosemary. It makes a lovely veggie side to your favourite dishes
- Serves: 4 persons
- 600g unpeeled potatoes (such as Maris Piper, King Edward or Desiree)
- 60ml olive oil
- 15g rosemary (about 3 sprigs), leaves picked and finely chopped
Step 1Cook the potatoes in a large pan of boiling salted water for 15-20 mins until tender when pierced – they should slide off the knife when lifted. Drain and spread out on a tray to cool, about 20 mins. These can be cooked ahead and kept in the fridge until you’re ready to use them. Will keep chilled for up to a day.
Step 2Cut the potatoes into roughly 2cm cubes. Heat the oil in a large frying pan over a medium-high heat and cook in a single layer for 8 mins, undisturbed, or until a golden crust forms. Once they come away from the pan when given a nudge with a spatula, turn and cook for a further 8-10 mins, tossing or flipping a few at a time until golden all over.
Step 3Add the rosemary and cook for a further 5 mins. Season well with sea salt and serve.