Ingredients

  • 800 grams potatoes, russet scrub well
  • 2 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • 1 sprig rosemary
  • salt and pepper

Directions

1. Place whole potatoes, or quartered with skin on, in cold, salted water. Cover and bring to boil. Simmer until tender.
2. Heat oil and butter in sauté pan. Add pealed, hot potatoes and rosemary. Shake, stir potatoes so crumbly coating will occur. Cook on medium to medium-low heat until browned. Periodically shake potatoes to continue getting crumbly coat.
3. Serve immediately.

Notes
Serving Ideas:Original serves 4.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadSautéd Potatoes. To import, drag image to your MacGourmet recipe box.