Pan-fried potatoes with rosemary are one of the simplest dishes to make, simply reducing the tubers into pieces and frying them in oil with rosemary. Potatoes are a very tasty vegetable, perfect for any occasion, both to be eaten alone or to accompany a dish. In this case the combinations are very many, from fish to meat. The potatoes in the pan are perfect for fish in the oven or in a pan, or meat, grilled, baked or in a pan. The important thing is that the second course to accompany is not stewed, as in this case the bottom sauce would wet the vegetables changing the consistency and fragrance.
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POTATOES WITH ROSEMARY
Potatoes cook at the stove with only good rosemary, salt and pepper, are fast and great as side dish.
Instructions
Peel the potatoes (1) and cut into pieces (2) of about 1 cm thick. Put them apart in a small bowl (3).
Pour the sunflower oil (4) into a large, non-stick frying pan and heat it over high heat. Once hot, add the potatoes (5) and lower the fire. Then place the sprig of rosemary on the potatoes (6) and leave it to aromatize for the whole cooking time.
Let the potatoes cook for about five minutes, then add salt (7), without exaggerating, and sprinkle with freshly ground black pepper (8). Finally cover with the lid (9) and let it cook for another 20 minutes putting the flame to a minimum.
Once passed this time, check that potatoes have taken good color (10). Turn off the heat and take them (11) to to dry from oil on kitchen paper sheet (12) on a plate. Then serve still hot on the table.
