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Sautéed potatoes with lemon and rosemary

Sautéed potatoes with lemon and rosemary

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

If making the sautéed 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.