SAUTEED YUKON GOLD POTATOES
Steps:
- Preheat oven to 350 degrees. In medium saucepan bring several cups of water to boil on high heat. Add salt, rosemary sprigs and onion. Cook for a few minutes, then add potatoes. Cook 10 minutes or until potatoes are just fork-tender. Drain and discard rosemary sprigs and onion. Pat potatoes dry. In a medium skillet, heat olive oil on medium-high heat. Add chopped rosemary and potatoes; saute 2 minutes, just to coat with olive oil. Transfer to roasting pan and bake 15 minutes. Toss potatoes and baked and additional 10 minutes until crispy and golden brown.
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Sensei _ubayd
[email protected]I wouldn't make these again.
Tayyab Ch
[email protected]Not my favorite.
Corde Harris
[email protected]Meh.
Geary Pruett
[email protected]These were a little too oily for my taste.
sudip yt
[email protected]I'll definitely be making these again.
Narayan Ch
[email protected]Yum!
Abdulraouf Soomro
[email protected]So good!
Khan Jani k
[email protected]These potatoes were amazing! I served them with grilled salmon and asparagus, and it was a perfect meal.
Alissya Hendricks
[email protected]I followed the recipe exactly, but my potatoes didn't turn out crispy at all. They were still soft and mushy.
Khanyisile Lubisi
[email protected]The potatoes were a little bland for my taste, but they were still pretty good. I think next time I'll add some more salt and pepper.
Gunayet Kagi
[email protected]These potatoes were so easy to make, and they turned out so delicious. I used fresh rosemary and thyme from my garden, and the flavor was incredible.
Shemiah Austin
[email protected]I've made this recipe several times now, and it's always a winner. The potatoes are always perfectly cooked, and the flavor is amazing. I love that I can use whatever herbs and spices I have on hand.
Ngcwele Moyo
[email protected]These potatoes were a hit at our dinner party! They were crispy on the outside and fluffy on the inside, and the seasoning was perfect. I will definitely be making them again.