Rosemary and Herb Fried Potatoes in Olive Oil
Golden-crispy perfection meets aromatic herbs in this irresistible recipe for Rosemary and Herb Fried Potatoes in Olive Oil. Tender baby potatoes, left with their skins on for added texture, are pan-fried to golden brown in rich olive oil infused with fresh rosemary and whole garlic cloves. A medley of dried thyme, oregano, and freshly ground black pepper elevates the dish with savory depth, making each bite packed with rustic, herbaceous flavor. This quick and easy side dish, ready in just 35 minutes, pairs beautifully with roasted meats, grilled vegetables, or even eggs for breakfast. Garnish with a sprinkle of fresh parsley for a burst of color and freshness, and serve these warm, fragrant potatoes to steal the spotlight at your next meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 sprigs Fresh rosemary
- 3 whole Garlic cloves
- 50 ml Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Wash and scrub the baby potatoes thoroughly to remove any dirt. Leave the skins on for added texture and flavor.
Cut the potatoes into quarters for even cooking. If the potatoes are very small, you can simply halve them.
Peel the garlic cloves, but leave them whole to infuse the oil with their aroma without overpowering the dish.
Heat the olive oil in a large frying pan over medium heat.
Once the oil is hot, add the garlic cloves and fresh rosemary sprigs. Sauté for 1-2 minutes to release their flavors into the oil.
Add the quartered potatoes to the pan, spreading them out in a single layer to ensure they cook evenly.
Sprinkle the dried thyme, dried oregano, salt, and black pepper over the potatoes. Toss gently to coat the potatoes with the herbs and seasonings.
Cook the potatoes over medium heat for about 20-25 minutes, stirring occasionally to ensure they brown evenly on all sides.
Check the potatoes for doneness by piercing them with a fork; they should be tender inside and golden-crispy on the outside.
Once cooked, remove the potatoes from the heat and discard the rosemary sprigs and garlic cloves if desired (or leave them for extra flavor).
Transfer the potatoes to a serving dish and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 3.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2172 mg | 46% | |
*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.
