Two Potato Rosemary Saute
Transform your weeknight side dish routine with the irresistible "Two Potato Rosemary Sauté," a vibrant and flavorful medley of Yukon gold and sweet potatoes. This easy-to-make recipe combines the creamy texture of Yukon gold potatoes with the natural sweetness of their orange-hued counterpart for a perfect balance of flavors. Enhanced with the earthy aroma of fresh rosemary, the bold punch of garlic, and a bright finish of lemon juice, every bite is a delight to the senses. Cooked to golden perfection in olive oil, these sautéed potatoes are crispy on the outside and tender within. Ready in just 40 minutes and ideal for four servings, this versatile side pairs beautifully with roast chicken, grilled fish, or your favorite vegetarian main. Garnish with fresh parsley for a pop of color and serve this comforting yet elevated dish warm for an unforgettable dining experience!
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Recipe Information
Ingredients
- 2 medium Yukon gold potatoes
- 2 medium Sweet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Fresh rosemary
- 3 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Peel the Yukon gold and sweet potatoes, and dice them into 1/2-inch cubes to ensure even cooking.
Finely chop the garlic cloves and rosemary leaves. Set them aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced Yukon gold and sweet potatoes to the pan in a single layer. Stir well to coat the potatoes with the oil.
Season the potatoes with salt and black pepper, and cook for 15-20 minutes, stirring occasionally, until the potatoes are golden and tender. Adjust heat as necessary to prevent burning.
Add the chopped garlic and rosemary to the pan. Stir well to combine and cook for an additional 3-5 minutes, letting the garlic and rosemary release their aroma.
Drizzle the lemon juice over the potatoes and gently mix to distribute the brightness throughout the dish.
Transfer the sautéed potatoes to a serving bowl, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 14.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1783 mg | 38% | |
*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.
