This rosemary garlic new potatoes recipe it’s a version of the classic rosemary potatoes but with a colorful twist.
Hola mi gente! after a long and tedious moving, I’m back here to share recipes with ya’ll. Lately I’ve been preparing easy recipes to make my life less complicated, and today I want to share a classic one–Rosemary Garlic potatoes.
For this recipe I usually buy Yukon gold potatoes, but as I was shopping at my local market I found these colorful new potatoes, they were a little pricier than the regular ones; but I just couldn’t resist to buy them.
What in the world are new potatoes!?
Baby, young or New potatoes are the immature version of regular potatoes; They are very small in size, sweeter, and the skin is thinner compared to a mature potato, which make them perfect to eat without peeling!
In this version of the classic dish, I boiled the potatoes (skin and all!) and then I sauté them with fresh rosemary, fresh garlic and olive oil.
Here is the recipe for rosemary garlic new potatoes:
- 1bag (about 1 to 1½ pound) Mixed new potatoes, washed (the bigger ones cut in halves)
- 3 garlic cloves, sliced
- about ½ teaspoon of fresh rosemary, roughly chopped
- 2 tablespoon of olive oil
- Salt and black pepper to taste
- Salted Water to boil the potatoes
Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat; cook the potatoes until tender (about 15 to 20 minutes) Drain.
In a large skillet on medium high heat, cook the garlic in the olive oil until fragrant (don’t let it burn) add the cooked potatoes and sprinkle with the chopped rosemary leaves, salt and pepper. Stir.
Serve with Salmon or steak!
Easy as 1,2,3!
Thanks for some of the ideas we received through Instagram on how to cook new potatoes.
Do you prepare new potatoes differently? Share!