- Potatoes 1kg
- Rosemary two sprigs
- Sage as much as it is needed
- Salt as much as it is needed • 1 kcal
- Pepper as much as it is needed
- Nutmeg as much as it is needed
- Water 1 glass
Clean the potatoes, peel them and cut them into wedges (1). Clean and dry the rosemary and the sage and chop them (2). Peel the garlic and deprive it of the central part with the tip of a knife. (3).
In a non-stick pan, brown the garlic in extra virgin olive oil (4). When it has started to brown, add the potatoes and cook them for two minutes over a high heat, mixing them with a wooden spoon and making sure that they do not flake apart (5). Add half a glass of water and continue cooking for two minutes, add the chopped rosemary and sage, a sprinkling of nutmeg, season with salt and pepper (6). Cook on a low flame for 15 minutes, adding a little more warm water if necessary. Turn off the heat when the potatoes are well browned on the outside and soft on the inside. Serve the potatoes with rosemary immediately.
If you use new potatoes you can also cut them into two parts.
If you like potato side dishes and you want to experiment with new recipes, try this other potato dish: a typical Italian recipe based on capers, olives and red onion, the sweet aftertaste guaranteed by vinegar and sugar will surprise you!
Do you want to prepare a delicious aperitif for an evening with friends? Don't miss the recipe for crispy potato chips: easy and good to eat!
If you like to experiment, try this recipe for accordion potatoes: a really tasty side dish with a heart of stringy cheese.