Fingerling Potatoes with Rosemary

Name: Fingerling Potatoes with Rosemary
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 lb teeny tiny potatoes; 2 tsp oil; 1 tsp kosher salt; fresh cracked pepper; 2 tbsp fresh rosemary (or herbs such as thyme or dill)

A quick, fabulous side dish made with teeny tiny mini potatoes and fresh garden herbs such as rosemary made on the stove or roasted on the grill. Minimal effort with excellent results.

📊 Sedang 🍽 4 porsi 👁 38

Bahan-bahan

4 porsi

1 lb teeny tiny potatoes
2 tsp oil
1 tsp kosher salt
fresh cracked pepper
2 tbsp fresh rosemary (or herbs such as thyme or dill)

Langkah-langkah

Place potatoes in a skillet with oil, salt and pepper on low heat.
Cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid.
Toss with fresh herbs and serve hot.
Preheat grill.
Toss potatoes with oil, rosemary, salt and pepper.
Make 4 foil packets with aluminum foil and divide potatoes between each packet; tightly close foil.
Grill on low heat for 20-25 minutes; let them rest for 5 minutes before opening foil.
Be careful with the steam when you open the packets.