Herbed baby potatoes

Bite-sized baby potatoes always make for a delicious side dish, especially when they're tossed in garlic and rosemary. Keep an eye out for new season baby spuds, and make this dish as soon as they appear.

  • 35 mins cooking
  • Serves 6
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Herbed baby potatoes
  • 1 kilogram baby new potatoes
  • 1 tablespoon olive oil 60g butter
  • 2 clove garlic, crushed
  • 2 tablespoon fresh rosemary, chopped finely


Herbed baby potatoes
  • 1
    Place potatoes in large saucepan; cover with cold water. Bring to a boil; remove from heat. Stand in hot water 5 minutes; drain. Let stand until cool enough to handle; cut each potato in half.
  • 2
    Heat oil and butter in large frying pan; cook potato, cut-side down, covered, over medium-high heat about 10 minutes or until cut surface is golden and crisp.
  • 3
    Add garlic; cook further 5 minutes. Sprinkle rosemary over potato; toss gently