New potatoes from the frying pan
Pan-fried new potatoes at their best: crispy on the outside, soft on the inside, enriched with the bold flavours of olive oil, garlic, and rosemary. This classic Italian-inspired side dish proves that simple ingredients can create something truly delicious. Serve alongside grilled meats or fish, or enjoy it as a comforting addition to your summer table with a touch of Boretti flair.
View recipeFor 4 persons
Time: 20 min
Difficulty: easy
Ingredients:
- 750 g young potatoes (with a thin, smooth skin)
- approx. 4 tbsp olive oil for frying
- 1/2 organic lemon
- 3 cloves of red garlic
- a few sprigs of rosemary
- salt flakes to taste
- coarsely ground black or mixed pepper
Prepare the potatoes
Wash the potatoes and cut them into evenly sized pieces. You may first cook the potatoes in boiled water for approx. 6 minutes before frying them. This will shorten the frying process. Alternatively, you may also fry them directly in the frying pan.
Pan fry the potatoes
Flatten the garlic cloves, scrub the lemon and cut it into wedges. Strip the small sprigs from the tough stems of the rosemary. Heat the olive oil in the frying pan and toss in the potatoes.
Fry the potatoes for approx. 10 minutes while stirring, until lightly brown. Stir in the garlic, lemon wedges and rosemary until the potatoes are golden brown and well done.
Finishing touch
Sprinkle the hot potatoes with the salt flakes and coarsely ground pepper.
