Fried potatoes with rosemary and garlic

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
2.9 7
Whether with colourful paprika, a crunchy, crunchy bite or Mediterranean spices: we give new impetus to the most popular side dish in Germany
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 kg Boiled potatoes
  • 4 TABLESPOONS Olive oil
  • 2 Garlic cloves
  • 1 TABLESPOON Rosemary needles
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Cut the boiled potatoes into slices. Fry potatoes in hot olive oil for about 10 minutes until golden brown. Fry the chopped garlic cloves and rosemary needles briefly. Season the fried potatoes with salt and pepper.

  2. 2

    Wash and cover medium-sized waxy potatoes and cook for about 20 minutes. Drain, quench, peel and let it cool down, preferably overnight. Do not cut the potatoes too small and fry them in a large pan in hot clarified butter or oil, first from one side until golden brown. Then turn and fry until done.

  3. 3

    To make the potatoes nice and crispy, do not stir. Just turn them from time to time, so they don't break.

Nutrition Facts

KCAL
270 kcal
CARBS
37 g
FATS
10 g
PROTEINS
5 g