With Easter fast approaching, I figured I had better get some recipe ideas posted right away.
I created this recipe last Easter as a side dish to go along with our Garlic Rosemary Roasted Leg of Lamb. That will be our next recipe.
One of the challenges of creating a holiday feast is figuring out your cooking logistics. I cooked the potatoes in a sauce pan on top of the stove. It’s a quicker method instead of roasting the potatoes, which is great for when you don’t have any extra space in the oven.
I also use instead of all butter, half butter and half olive oil. By doing so I cut the saturated fat in half but keep the butter taste and add a healthier oil which helps your good cholesterol.
Enjoy!
Avec Amour, Victoria & Alexander
Red Potatoes with Rosemary, Olive Oil and Butter
Yield – 4 Servings
1 – 1 1/2 pounds Red Potatoes
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 Tablespoons Rosemary, finely minced
1/4 teaspoon Kosher Salt
1. Wash potatoes, slice in half lengthwise then into thirds,
bring a 2 quart sauce pan filled halfway with water to a rapid boils over high heat, add potatoes,
turn heat down to medium and gently boil until potatoes are tender about 10 minutes, drain water.
2. Return to heat, add olive oil and butter,
stir to coat, add Rosemary and salt, stir ocassionally until potatoes are golden brown about 15 – 20 minutes.
Ingredients
- 1 - 1 1/2 pounds Red Potatoes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 2 Tablespoons Rosemary, finely minced
- 1/4 teaspoon Kosher Salt
Instructions
- Wash potatoes, slice in half lengthwise then into thirds, bring a 2 quart sauce pan filled halfway with water to a rapid boils over high heat, add potatoes, turn heat down to medium and gently boil until potatoes are tender about 10 minutes, drain water.
- Return to heat, add olive oil and butter, stir to coat, add Rosemary and salt, stir ocassionally until potatoes are golden brown about 15 - 20 minutes
