Crisp pan roasted potatoes with rosemary
| Serves: | 6-8 |
Ingredients
- 8 Mediterranean potatoes
- 4 Tbsp extra virgin olive oil, plus extra for drizzling
- 2 tsp fresh rosemary leaves
- Maldon sea salt
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Cooking Instructions
- Boil the potatoes in salt water until they start to soften.
- Remove from heat. Add oil into a large skillet and bring to a medium heat.
- Cut potatoes in quarters and shallow fry until crisp and golden brown on all sides while turning with tongs.
- Add rosemary towards the end of the cooking process to the pan.
- Remove from heat and sprinkle with Malden salt. Serve immediately.
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