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These easy and super flavorful Rosemary Garlic Baby Potatoes are a delicious side dish for any meal.
Everyone should have a collection of go-to, delicious side dish recipes that can be served with just about any meal. Our Rosemary Garlic Baby Potatoes are going straight to the top of that list!
Tender baby potatoes are simmered in water until just barely fork tender, then drained and tossed with butter, rosemary and garlic-infused olive oil, and seasonings. The potatoes will cook further in the pot, along with some shallots, until golden brown and caramelized.
At the end of the cooking time, a splash of white wine is added to the pot of Rosemary Garlic Baby Potatoes and cooked off — which helps to deglaze the pan and lift up any flavorful, caramelized bits that might be stuck to bottom of the pot.
Then, simply use a slotted spoon to remove the Rosemary Garlic Baby Potatoes (and sautéed shallots too) to a serving dish. Serve immediately with a pan-seared steak, grilled chicken, pork chops, or your favorite dinner!
You may like these other Potato recipes:
- Garlic Mashed Potatoes
- Maine Potato Stuffing
- Potatoes Fontecchio
- Crispy Creamy Potato Pancakes
- Potatoes O’Brien
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Rosemary Garlic Baby Potatoes
½ cup extra virgin olive oil
8 cloves garlic, peeled and smashed
3 sprigs fresh rosemary
1 ½ pounds baby potatoes (they are sold mixed varieties or all one variety)
2 tablespoons butter
½ teaspoon kosher salt
Few grinds fresh black pepper
1 cup sliced shallots
½ cup white wine
In a small sauce pan place oil, smashed garlic and rosemary springs. Raise heat to get oil hot then lower heat to medium low and let the mixture gently bubble and steep for 30 minutes. Once done, strain out and discard the solids.
While oil is steeping, in a large saute pan or skillet, cover potatoes in water and bring to a boil. Lower to a medium boil and cook 20 minutes or until just barely fork tender. Drain the potatoes and place back in the pan.
Heat to medium and once all of the excess water that clung to the potatoes has evaporated, add butter, all of the oil, salt and pepper and cook to brown, stirring often to brown all sides.
Once the potatoes have browned, about 10-15 minutes, push them to the edges of the pan and add the shallots to the center and cook until tender and slightly browned.
Add the wine and once evaporated, turn burner off and remove the potatoes and shallots to a serving bowl using a slotted spoon. (Leave any remaining fat in the pan to discard).
Taste and season again if needed.
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