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These Sautéed Potatoes are so simple to make and a long time family favorite in our house! I’ve mastered these CRISPY rosemary potatoes and I’m very excited for you to give the recipe a try!
And if you’re looking for some veggie forward side dishes, I recommend trying my Roasted Garlic Mashed Potatoes, my Cauliflower Parmesan as well as my Cheesy Roasted Cabbage!
I’ve been working on perfecting this recipe for many years and FINALLY I’m happy with how they turned out. This is my attempt to recreate the potato coins that my dad made us growing up and I think I got pretty darn close to the way his tasted!
After my dad passed away, I sorted through all of his cookbooks and found many of his recipes half written down on little scraps of paper. Unfortunately, I could never find a written recipe for these potato coins so I was re-creating it from my memories of how they tasted (and my visual memory of him standing at the stove and diligently spooning rosemary butter on top of the potatoes).
I’m really very proud of how this recipe turned out and I hope that you love it as much as our family does :)
What potatoes are best?
I’ve tried this with a few different kinds of potatoes and my favorite is small yellow potatoes.
However, you can also use small red potatoes or even fingerling potatoes.
Ingredients You’ll Need
- Yellow potatoes: These hold their shape well and develop a delicious crust. Yukon Gold is a great choice. But as mentioned above, feel free to substitute the potatoes for red potatoes or smaller fingerling potatoes!
- Olive oil + butter: A mix of both adds flavor and helps achieve that golden crisp! You can use just olive oil or just butter though as desired.
- Rosemary: Fresh is definitely best in this recipe as it provides so much vibrant flavor! However, you can use dried rosemary as needed. Other herbs such as thyme or oregano would also be lovely.
- Garlic powder: Adds a hint of savory depth. You can use fresh garlic but I found that it often burns and gets stuck to the pan.
- Flaky sea salt + black pepper
How to Make Rosemary Fried Potatoes
The first few times that I tried making this recipe, I fried the potatoes without boiling them first which just never worked. They turned out PERFECT once I tried boiling the whole potatoes for about 7 minutes before slicing and pan frying them.
- Prep the potatoes: Boil in a pot for 7 minutes, drain, and cool until easy to handle. Slice into thick coins (¼-⅓ inch).
- Infuse the butter: Heat olive oil and butter in a large skillet. Add rosemary and cook for 30 seconds to release its aroma.
- Crisp the potatoes: Arrange sliced potatoes in a single layer. Sprinkle with garlic powder, salt, and pepper. Cook for 15 minutes, flipping halfway, until golden and crispy. Spoon rosemary butter over potatoes occasionally.
Expert Tips
- Use a large skillet to avoid overcrowding and ensure even crisping. As needed, you can cook the potatoes in batches OR use 2 different skillets at once (but you’ll need additional oil + butter).
- For an extra crispy texture, I suggest that you pat the boiled potatoes dry before frying them.
- Adjust the rosemary flavor to your preference by adding more or less to taste. And again, feel free to use other herbs or even a variety of herbs!
- Don’t rush the flip! Let the potatoes sit undisturbed in the skillet until they are deeply golden before flipping. This creates a crisp crust.
- To use fresh garlic, add it in at the end. If you love fresh garlic (I get it!), stir minced garlic into the skillet during the last minute of cooking for a bold flavor boost.
Frequently Asked Questions
Yes, but fresh rosemary offers a more vibrant flavor. If using dried, reduce the amount to 1 teaspoon.
While these potatoes are best fresh, you can boil and slice the potatoes ahead of time, then fry just before serving. I’ve tried this once and it worked well!
Yes! Sprinkle grated Parmesan over the potatoes in the last minute of cooking for a delicious cheesy twist.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to revive their crispiness. An air fryer would also work well to reheat these!
I’m really excited for you to try this recipe! If you do, PLEASE snap a photo and tag me on social media! It always means a lot to me to see you making my recipes- especially ones that are old family favorites!
Happy cooking!
Rosemary Fried Potatoes
Ingredients
- 1 pound Yukon Gold potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large sprigs of rosemary
- ½ teaspoon garlic powder
- Flaky sea salt + freshly cracked black pepper
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook for 7 minutes. Drain and let cool until you can touch them easily. Slice the potatoes into thick coins (about ¼-⅓ inch thick).1 pound Yukon Gold potatoes
- Add the olive oil and butter in a large skillet (12 inches or larger is better or else you may need to do this in batches) over medium heat. Once the butter is melted, add in the rosemary and let cook for 30 seconds.2 tablespoons olive oil, 2 tablespoons butter, 2 large sprigs of rosemary
- Add the potatoes in a single layer and sprinkle with garlic powder, salt and pepper. If the skillet is too full, the potatoes will steam instead of crisp. Work in batches if needed. Cook for about 15 minutes, flipping halfway. I like to spoon the rosemary butter mixture on top of the potatoes a few times while they’re cooking. You want them to be a deep golden brown on each side and starting to get a bit crispy around the edges. If the pan gets too dry, you can add in a little more butter or olive oil.½ teaspoon garlic powder, Flaky sea salt + freshly cracked black pepper
- Remove from the heat and sprinkle with additional salt and pepper to taste + fresh rosemary. ENJOY!
Notes
Absolutely! Thyme, sage, or oregano are great substitutes. Fresh parsley can also be added as a garnish after cooking. Can I use dried rosemary?
Yes, but fresh rosemary offers a more vibrant flavor. If using dried, reduce the amount to 1 teaspoon. Add FRESH garlic at the end: If you love fresh garlic, stir minced garlic into the skillet during the last minute of cooking for a bold flavor boost.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great side dish for the pork roast!!!
The recipe was very clear and easy to copy!