Simple Sauteed Potatoes and Rosemary

Here’s a delicious and easy Italian side dish using sauteed potatoes with rosemary as the primary seasoning. It’s a one pan recipe that makes a perfect side dish for dinner or even for a light lunch. Check out my video and recipe below.

sauteed potatoes rosemary recipe on plate

Recipe Summary

This Italian potato recipe is similar in concept to my roasted rosemary potatoes which is one of my most popular Italian potato recipes. But instead of roasting or baking the potatoes, we saute them in a pan.

Plus, we slice the potatoes which allows for quicker cooking. Seasoned with olive oil, garlic and rosemary, it’s an easy recipe for the dinner table!

  1. Start by slicing the potatoes into 1/4 inch thick slices.
  2. Heat up the olive oil in a large frying pan (or similar type pan) over medium heat.
  3. Add the garlic and coat with the oil. I like to slice the garlic so it’s not overpowering throughout.
  4. Add the potato slices and try not to overlap them much.
  5. Add the fresh rosemary leaves and add a dash of salt and black pepper.
  6. Cook the potatoes for a few minutes on each side and then remove to a plate and cover to keep warm.
  7. If you have more to cook, repeat steps 4-6.

Didn’t I say that would be easy?

Equipment needed

Saute pan with handles and lid

All you need a saute pan, skillet or frying pan. Larger is better.

Cusinart 5.5 Qt saute pan

In my video I used a frying pan, but I should have used my 5.5 Qt cuisinart saute pan displayed here. See my notes on larger potato batches.

PRO TIP: If the potatoes are piled on top of each other, then it will take longer for them to cook and easier for them to break apart. So if you’ve got a large batch, do multiple batches and keep warm in a low heated oven.

Ingredients list

This recipe uses very few ingredients, making it super simple to make. Quantities are flexible, but I provide exact measurements in the recipe card below.

Frankly, it’s such an easy recipe to throw together that you can use my measurements as a guideline. Always adjust to your tastes!

  • Extra virgin olive oil – use one that isn’t your best. You can use regular olive oil too.
  • Potatoes – yukon gold or red potatoes are good.
  • Garlic – use as much or as little as you want.
  • Rosemary – try to use fresh rosemary.
  • Salt & Pepper – optional, but recommended.

Recipe video

Here’s a fun live video I did showing how easy this recipe is. If you prefer a recipe card format just scroll a little further down. I also include recipe tips and suggestions below.

Video of the rosemary potatoes recipe.

Don’t forget to subscribe on YouTube to catch more videos!

How to make sauteed potatoes with rosemary

Here’s my recipe for making this dish. Feel free to print it out or bookmark it for later!

sauteed potatoes rosemary th

Simple Sauteed Potatoes with Rosemary

Easy side dish where we slice the potatoes and saute them in olive oil, garlic and fresh rosemary.
5 from 4 votes
Print Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people

Equipment

  • saute pan

Ingredients

  • 2 Tbsp extra virgin olive oil or regular
  • 2 cloves garlic
  • 4 small red or yukon potatoes
  • 1 sprig rosemary leaves
  • 1 dash salt and black pepper

Instructions

  • Start by slicing the potatoes into 1/4 inch thick slices.
    4 small red or yukon potatoes
  • Heat up the olive oil in a large frying pan (or similar type pan) over medium heat.
    2 Tbsp extra virgin olive oil
  • Add the garlic and coat with the oil. I like to slice the garlic so it’s not overpowering throughout.
    2 cloves garlic
  • Add the potato slices and try not to overlap them much.
  • Add the fresh rosemary leaves and add a dash of salt and black pepper.
    1 sprig rosemary leaves, 1 dash salt and black pepper
  • Cook the potatoes for a few minutes on each side and then remove to a plate and cover to keep warm.
  • If you have more to cook, repeat steps 4-6.

Notes

Nutritional data are estimates only, based on API calculations.
If you are cooking a large batch of potatoes, I recommend transferring each batch to an oven-proof dish and keeping them warm at 275F until you are ready to serve everything. 
I’m not picky on what type of potatoes I use, but I do like my reds quite a bit!
See the full post for additional notes about recipe modifications and other dishes you can serve this with.

Recipe Modifications

Here are some ideas for changes you can make to this recipe. Let me know your own tips in the comments section below.

  • Instead of slicing, dice the potatoes. The smaller the better for more even and quick cooking.
  • If you don’t have rosemary, you can omit it, or try adding some parsley or diced tomatoes.
  • For extra kick, add a dash of red pepper flakes.
  • Sprinkle some Italian cheese like Romano or Parmesan right before serving.

What this recipe goes well with

So now that you’ve got a great side dish that is full of amazing Italian flavors, what do you want to serve it with? Here are some inspirational meal ideas.

italian chicken cutlets th

One of my favorite ways to serve potatoes is with chicken, especially cutlets! For more Italian chicken recipes go here.

italian meatloaf dinner round up th

Another recipe that rosemary potatoes goes well with is my Italian meatloaf recipe! It’s like a big meatball!

I hope you enjoy the recipe and if you’ve given it a try let me know with a star rating and comment how it went and if you made any changes to make it your own!

Thanks!

Liz

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Simple Sauteed Potatoes and Rosemary

4 Comments

  1. 5 stars
    I watched the YouTube video of you making this recipe and it turned out perfect! And looked delicious! I made this sautéed potatoes with a simple side salad for my husband and I for dinner. It was a great meatless meal!

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