Sautéed potatoes with lemon and rosemary

By: James Martin -
From Ready Steady Cook



If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.

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

Preparation 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.