Pan-Roasted Rosemary Potatoes

Pan-Roasted Rosemary Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil

  • 1

    pound small new potatoes, halved

  • 6

    cloves peeled garlic

  • 3

    sprigs fresh rosemary

  • Coarse salt and ground pepper


DIRECTIONS STEP 1 In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and garlic; cook, turning potatoes occasionally, until golden brown, 6 to 8 minutes. STEP 2 Add rosemary and 1/2 cup water; reduce heat to medium-low. Cover; cook, turning potatoes occasionally, until tender and water has evaporated, 15 to 20 minutes (check after 15 minutes and add more water if potatoes are not done). STEP 3 Strip leaves from rosemary sprigs; discard stems and scatter leaves. Season potatoes with salt and pepper. Serve immediately.


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