Rosemary Fried Potatoes
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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!
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.
How to Make Fried Potatoes
The first few times that I tried making this recipe, I fried he 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.
To start, I suggest placing the whole potatoes in a large pot of cold water and bringing it to a boil. Once boiling, let them cook for 7 minutes before removing from the heat to let cool slightly.
Once cooled, slice the potatoes into thick coins and place them in a large skillet with butter, oil, and rosemary. Cook the potatoes for about 15 minutes, flipping halfway through and periodically spooning the butter mixture onto the potatoes. They’re done when they turn a deep golden color and start to get a bit crispy around the edges.
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!
These Pan Fried Potatoes are simple to make and absolutely packed with flavor! They’re soft on the inside but crispy on the outside!
- 1 pound of yellow potatoes
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 large sprigs of rosemary
- 1/2 teaspoon of garlic powder
- Flaky sea salt + freshly cracked black pepper
- 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).
- 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.
- Add the potatoes in a single layer and sprinkle with garlic powder, salt and pepper. 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.
- Remove from the heat and sprinkle with additional salt and pepper to taste + fresh rosemary. ENJOY!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: fried
- Cuisine: Italian
Keywords: pan fried potatoes, sauteed potatoes, easy potato coins