Rosemary Potatoes

Extra Virgin
  • 6 potatoes, unpeeled, cut into 1/2-inch chunks
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 tsp minced fresh rosemary
  • 1/4 tsp salt
    • In colander, rinse potatoes under cold running water; pat dry.
    • In large skillet, heat oil over medium-high heat; add potatoes, stirring to coat with oil. Cook, without stirring, for 5 minutes or until browned on the bottom.
    • Reduce heat to medium. Sprinkle potatoes with rosemary, stirring to combine well. Cook, stirring occasionally, for 12 minutes or until potatoes are well browned and tender. Transfer to serving dish; season with salt to taste.
    • Recipe provided by Chef Sharon Sanders

    Prep Time

    5 min

    Cook Time

    20 min

    Total Time

    25 min






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin


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