Pan Roasted Rosemary Potatoes with Chilli & Garlic ~ Qurator's: Hiv...

Hello Hiveans and Hive account@qurator! How are you? Hope everyone is fine and having a good day wherever you are. Run Ainie Run! I am late, I was busy with lots of office announcements and documentations that I have nearly forgotten my favorite contest will be closing soon. I hope my submission is acceptable although it is quite late already.

I love fresh herbs but they are hard to come by in Kuala Lumpur or perhaps I don’t know where to find it. Fresh Rosemary really elevate a dish but what can I do to make this week’s contest theme as I cannot find fresh Rosemary here in Kuala Lumpur. At last I found dried Rosemary so, let’s start cooking PAN-ROASTED ROSEMARY POTATOES WITH CHILI AND GARLIC. A perfect taste combination, Rosemary, garlic, red chilli flakes and fresh lemon juice.

PAN ROASTED ROSEMARY POTATOES WITH CHILI AND GARLIC

Ingredients

• 2 tablespoons olive oil
• Potatoes, unpeeled, cut into wedges
• 1 knob crushed garlic
• 1 tablespoon chilli flakes
• 1 tablespoon rosemary
• 1 teaspoon black pepper
• 1 tablespoon coarse salt
• Sliced lemons

Methods

Slice each potato in half lengthways, then slice each half in half again to make wedges.
Heat oil in a skillet over medium-high heat.
Add potatoes and sauté. Cover with lid, stirring occasionally until beginning to brown
Reduce heat to medium. Add garlic and sauté for 1 minute.
Mix in rosemary, chilli flakes, coarse salt and pepper. Stir frequently until all the spices coat the wedges evenly.
Add Green Chilies and cover with lid. Leave to cook until potatoes are tender, stirring occasionally or until the potatoes are nice and soft on the inside and golden on the outside.
Before serving, squeeze that fresh lemon juice for a perfect flavor combination. Wala! So Yummy my Pan Roasted Rosemary Potatoes with Chilli & Garlic! Ready to serve.