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Patate al Rosmarino
Potatoes with Rosemary
Preparation info
- For
6-8
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
Rosemary has such an intense flavour that it should be used carefully. Potatoes, however, can take strong flavours, especially when combined with peppery Tuscan olive oil, as in this recipe. Potatoes cooked in this way can accompany any meat dish.
Ingredients
1.5 kg 3¼ lb a few sprigs
Method
Peel the potatoes and boil them in lightly salted water for 10 minutes. Drain and cut into 2 cm (¾ inch) cubes.
Put a good layer of olive oil in a large frying pan over a medium heat and add the potatoes. Cook until tender and brown, stirring often to ensure that the potatoes brown on all sides. Add the rosemary and sage half way through cooking and season with salt just before serving.