Braised Rosemary Potatoes

Rosemary Potatoes

This is a Spanish recipe with lots of flavor.


  • 10oz (300gr) potatoes, cut in half, then sliced 1/4″
  • 2 cloves garlic, sliced
  • 2 tsp olive oil
  • 1 tbs fresh rosemary
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/4 cup (2oz, 60ml) white wine
  • 1 tbs tomato paste


  • In a small, non-stick skillet, sauté potatoes and garlic in olive oil until golden.
  • Add wine, stir well, and cook until wine is almost absorbed.
  • Combine broth, rosemary, and tomato paste
  • Add to skillet and stir well.
  • Reduce heat, cover and simmer until potatoes are tender.
  • Uncover and cook until sauce is thickened. if needed.


Use 1 tsp dried rosemary in place of the fresh.
A nonstick skillet, just large enough to hold the potatoes is best for this, but any saucepan would work.


Keywords: potatoes, rosemary, braised potatoes

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