Flavorful stove-top rosemary potatoes make an easy, quick side dish!
Do you get in the habit of making the same side dishes? I definitely do. Brown rice and salads make an appearance in my kitchen most days during the week. Brown rice is great, but sometimes I need a little variety! When I’m feeling bored, I make these rosemary potatoes! They only take fifteen minutes, but all the spices make an easy and delicious side dish. Crispy on the outside, soft and flavorful with every bite…let’s get started!
For this recipe, you need to use red potatoes (pictured below). Gold potatoes will also work, but stay away from Russets (type you would use for mashed or baked potatoes). Russets are more starchy and will become mushy on the stove.
Fill large pot 2/3 of the way full with water, salt water, and set the pot on the stove on high. While you’re waiting for the water to boil, wash your potatoes. Cube into large chunks (pictured below).
During this time, the water should start to boil. Once all potatoes are chopped, drop in boiling water and let boil for five minutes. Reduce heat to medium (water should still be boiling) and cook for 6 more minutes. Remove from heat and drain potatoes.
Heat oil in a large pan on medium-high heat. You want to warm your oil, but don’t let it get too hot or the oil to spatter everywhere! Add potatoes. Keep heat on medium-high and add garlic salt, thyme, rosemary, and sage. Cook for 15 minutes. Turn potatoes over occasionally, but refrain from stirring too much or the potatoes will get too mushy. Cook potatoes until golden brown. Take off heat, add pepper, and enjoy!
- 8 medium red or gold potatoes
- dash of salt
- ⅛ cup canola oil
- 1 teaspoon garlic salt
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 1 teaspoon ground sage
- ¼ teaspoon pepper
- Fill large pot ⅔ full with water, salt water.
- Set pot on stove on high and bring water to a boil.
- While waiting for water to boil, wash potatoes and cube.
- Drop potatoes in boiling water and let boil for five minutes.
- Reduce heat to medium (water should still be boiling.)
- Cook for 6 more minutes, remove from heat and drain potatoes.
- Heat oil in a large pan on medium-high heat.
- Warm oil and add potatoes.
- Add garlic salt, thyme, rosemary, and sage
- Cook for 15 minutes.
- Turn potatoes over occasionally but refrain from stirring too much or potatoes get mushy.
- Cook until potatoes are golden brown and skin starts to pull away.
- Take off heat and stir in pepper.
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