Pan Roasted Rosemary Potatos

small potatoes (preferably organic)

place in pan


olive oil

pour some olive oil into the pan


add water

the amount of potatoes cooked will determine the amount of water.  Fill the pan to about half after the potatoes are in the pan.



pull off the rosemary leaves from the sprig and place into pan.




cover and cook for 30 mins

plate and salt generously


Rosemary (Rosmarinus officinalis) is a perennial woody evergreen herb native to the Mediterranean region. It has fine needle-like leaves with a silver touch and pink, purple, white, or blue flowers. It is one of the most commonly found herbs in a spice rack. The herb has a warm, bitter, and astringent taste but yet it gives a wonderful flavor and aroma to soups, sauces, stews, roasts, and stuffing. It can be used in dried powder form or as fresh leaves. Its leaves can be used to prepare tea, essential oil, and liquid extract.

The herb is considered to be sacred by ancient Romans, Greeks, Egyptians, as well as Hebrews and is particularly prevalent in Italian cultural cuisine. It is also called as ‘Dew of the Sea’ or ‘Old man’.

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