Saut茅ed potatoes with lemon and rosemary
If making the saut茅ed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.
By James Martin
From Ready Steady Cook
Ingredients
- 2 tbsp olive oil
- knob of butter
- 200g/7oz new potatoes, halved lengthways
- 2 sprigs fresh rosemary
- 2 garlic cloves, peeled, crushed
- 1 lemon, juice only
- sea salt and freshly ground black pepper
Method
Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.
Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.
Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.
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