Desire Potatoes Pan Cooked with Rosemary and Garlic
Savor the comforting aroma and perfectly golden, crispy texture of these "Desire Potatoes Pan Cooked with Rosemary and Garlic." This quick, 35-minute recipe transforms cubed Desire potatoes into a side dish bursting with earthy flavors, thanks to the infusion of fresh rosemary and aromatic garlic. A balance of crispy edges and tender centers is achieved with a clever combination of pan-frying and steaming. Seasoned with olive oil, salt, and pepper, these potatoes are cooked to perfection in a single skillet, making cleanup a breeze. Whether paired with roasted meats or served as a vegetarian masterpiece, this dish promises to elevate your meals with its simple yet irresistible charm. Perfect for busy weeknights or as a crowd-pleasing addition to your holiday table!
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Recipe Information
Ingredients
- 500 grams Desire potatoes
- 3 tablespoons Olive oil
- 3 Garlic cloves
- 3 Fresh rosemary sprigs
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 100 milliliters Water
Instructions
Wash the Desire potatoes thoroughly and cut them into bite-sized cubes (approximately 2 cm). Pat them dry using a clean kitchen towel or paper towels to remove excess moisture.
Peel the garlic cloves and lightly crush them with the side of a knife. Keep the cloves whole for a milder garlic flavor, or finely chop them for a stronger taste.
Heat 3 tablespoons of olive oil in a large non-stick skillet or frying pan over medium heat.
Add the potato cubes to the pan and arrange them in a single layer. Sprinkle with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Let the potatoes cook undisturbed for 5-7 minutes until the bottoms are golden brown and crispy.
Flip the potatoes gently with a spatula, ensuring even browning on all sides. Cook for another 5 minutes, stirring occasionally.
Add the garlic cloves and the fresh rosemary sprigs to the pan. Toss the ingredients together so that the garlic and rosemary coat the potatoes and infuse their aroma. Cook for 2 minutes.
Carefully pour in 100 milliliters of water into the pan to help the potatoes soften. Cover the pan with a lid and lower the heat to medium-low. Let the potatoes steam for 7-10 minutes until they are tender but still hold their shape. Stir occasionally to prevent sticking.
Remove the lid and increase the heat to medium-high. Cook for another 2-3 minutes to evaporate any remaining water and re-crisp the potatoes.
Discard the rosemary sprigs and serve the potatoes hot as a side dish, garnished with fresh rosemary leaves if desired.
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
