Sautéed Rosemary Potatoes with Garlic

10 mins (prep) | 45 mins (cooking)

 A delicious and easy to make dish – great in winter and even better with local spuds 🙂


  • 600g organic local potatoes, whole
  • 2 tablespoons cold pressed virgin organic olive oil
  • 1tablespoons organic butter (optional) or extra olive oil
  • 1 large clove Russian garlic or 2 cloves Italian garlic, crushed
  • 1 large sprigs fresh rosemary, stripped
  • Cracked pepper and sea salt to taste

Step by Step

Peel potatoes (optional)

In a large saucepan cover potatoes and bring to a rolling boil.

Parboil potatoes 5-10 minutes: they should be partly cooked through, but firm enough to slice.

Drain and cool.

Halve lengthwise, quarter or slice into chunky rounds.

Allow potatoes to dry for a crispier finish.

Heat olive oil in a large non-stick frypan. Add butter if using and wait til mixture is ‘foamy’.

Fry potato pieces in a single layer until golden; cook in batches if need be, to avoid over-crowding.

Add garlic and rosemary and sauté 2-3 minutes.

Season with pepper and salt, garnish with fresh rosemary and enjoy!

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