Rosemary fried the potatoes
By VicentaLakin
Rosemary spreads. I grew a few pots in my family, and I didn't know who picked up a large collection to exchange answers. The leaves can't be planted back, so try to use them. Well, there's always something new to try. Rosemary fried potatoes. Potatoes aren't unusual. They're fried and cooked. It is difficult to predict if the group will be popular when Rosemary meets the small potatoes in the season when the small potatoes are abundant. Maybe a try. It might be better to use olive oil, but the olive oil has been drained and has not yet been followed up。
Recipe Recommendations
- small potatoes 250 grams
- fresh rosemary 2 grams
- corn oil appropriate amount
- salt appropriate amount
- black pepper a little
- salty and fresh
- fried
- an hour
- simple
Steps for Rosemary fried the potatoes
1
Main
2
Rosemary picks leaves
3
Clean and cut
4
Potato wash off the skin
5
Cut into wedge blocks
6
Oil in the pot. It's hot
7
Put it in the potato block and turn it over for a minute
8
Add salt
9
I'll lay it in the pot
10
Fried to the surface, joined rosemary, turned for a moment
11
Smash it in black pepper
12
Get out of the pot, load the plate。Rosemary fried the potatoes Make Tips
The heat should not be too high when pan-frying to prevent the surface from burning while the inside remains undercooked. If you do not have olive oil or corn oil, you can use colorless and odorless salad oil.