Rosemary mini potatoes
10
- Prep Time5 min
- Total Time5 min
- Makes10 to 12 servings
Ingredients
2 kg mixed baby red and white potatoes
3 tbsp chopped fresh rosemary, or 1 1/2 tsp dried rosemary leaves, crumbled
1/4 cup butter
1 tsp salt
Instructions
Place unpeeled potatoes in a large wide saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to medium, partially cover and gently boil until fork-tender, 15 to 20 minutes. Meanwhile, chop fresh rosemary. Once potatoes are cooked, turn into a colander and drain well. Return to saucepan and set back on burner. Add butter and sprinkle with rosemary and salt. Gently stir until evenly coated. Taste and add more salt, if needed. Turn onto a large platter. Great served hot or at room temperature.
Nutrition (per serving)
Calories 143, Protein 2.7g, Carbohydrates 24.6g, Fat 4g, Fibre 2.4g, Sodium 238mg.
Keep side dishes simple when you're entertaining a crowd. If the barbecue is going to be in full swing, consider a quickie that can be done on the stove-top, such as these boiled baby potatoes. They're ready in 20 minutes, and all they need is butter and herbs.
