Sautéed potatoes with lemon and rosemary

If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.


  • 2 tbsp olive oil
  • knob of butter
  • 200g/7oz new potatoes, halved lengthways
  • 2 sprigs fresh rosemary
  • 2 garlic cloves, peeled, crushed
  • 1 lemon, juice only
  • sea salt and freshly ground black pepper

Preparation method

  1. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.

  2. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.

  3. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.

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