- PrepPreparation time10 minutes
- CookCooking time35 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- Three quarters of a cup extra virgin olive oil (more if necessary)
- 600g potatoes, peeled and diced into 1.5cm pieces
- 1 sprig fresh rosemary, leaves only
- Place oil in a large, heavy-based frying pan (that has a lid), over medium heat. Ensure that the base is well covered with oil.
- Check the oil is hot enough by dropping in a single cube of potato. If the potato starts to sizzle, the oil is ready.
- Carefully drop the potatoes into the oil and fry on each side until a thin, slightly golden crust has formed.
- Add the rosemary to the pan, cover and turn the heat down to low.
- Cook for 30 minutes, or until tender, flipping the potatoes regularly. The potatoes should become caramelised on the outside.
- Serve as a side dish.