Pan-Fried Rosemary Garlic Potatoes

I found this recipe on The Kitchn – that site is really a lifesaver. I adapted this as a simple side dish and served it with miso chicken, which was delicious even though I don’t have my food processor to make the recipe as I normally do. The potatoes stole the show, though, and we ate every last piece. I therefore recommend 2 lbs of potatoes as a side dish for 4 people – you won’t regret it! I’ll have to add these to my everyday repertoire, though the Engineer and I have decided that these are good enough for company.



1 lb new potatoes, skins on and diced into ½-inch cubes
2 Tbsp olive oil
2 tsp minced garlic
handful of rosemary sprigs, leaves removed and left whole, approx. 2 Tbsp
salt and pepper, to taste

Heat the oil in a large skillet, add potatoes and salt and stir over medium heat. Cook uncovered for about 20 minutes, stirring occasionally, until potatoes are browned. Turn heat to medium-high and add garlic, rosemary, and pepper. Brown for about 3 minutes and serve hot.