Last Updated on April 22, 2025
Pan braised baby potatoes flavored with rosemary and garlic is a great way to have browned potatoes without turning on your oven. It only takes about 25 minutes on your stovetop for perfectly browned yummy potatoes.
Baby Yukon gold or baby red potatoes are what you need for this recipe. These waxy varieties of potatoes provide a firm, creamy texture and thin skins and hold together well when cooked.
To prepare this dish, cut the potatoes in half and boil them, cut side down, in a covered skillet with 1 1/2 cups of water adding the rosemary, garlic, salt, and black pepper.
Twelve to fifteen minutes of boiling softens the potatoes. Check to see if the potatoes are soft by piercing them with a paring knife. Then, pour off the remaining water and remove the rosemary and garlic cloves. Keep the potatoes cut side down and add 3 tablespoons of olive oil. Another 10 or 12 minutes totally browns the potatoes.
Dispose of the rosemary and use the garlic to make some garlic olive oil.
The cooked garlic is quite soft and easy to mince and press into a paste. Add the garlic paste to 2 tablespoons of olive oil and mix to combine.
Serve the browned potatoes with a drizzle of garlicky olive oil.
These pan braised baby potatoes would be perfect with any kind of meat for a nice dinner. Or have them as an appetizer with a complimentary dip.
No matter how you serve them, everyone will love the flavor of the pan-braised baby potatoes.
Pan Braised Baby Potatoes with Rosemary and Garlic
Ingredients
- 14 oz. baby potatoes halved
- 1 1/2 cups water
- 3 garlic cloves
- 2 sprigs rosemary
- salt and pepper
- 5 tbsp olive oil, divided
- 2 tbsp chopped parsley
Instructions
- Place the potatoes in a non-stick skillet, cut side down, with water, garlic cloves, rosemary sprigs, salt and pepper. Bring to a boil then lower temperature and cover the skillet for 12 to 15 minutes, until a knife easily pierces the potato. Remove and discard the rosemary. Save the garlic cloves to make some garlic olive oil.
- Pour off the remaining water, put the skillet back on the stove and raise the temperature to medium high. Drizzle in 3 tablespoons olive oil and sear for another 10 to 12 minutes until the potatoes are nicely browned.
- Mince and paste the reserved garlic cloves and combine with 2 tablespoons of olive oil.
- Serve hot with garlic olive oil drizzle, salt and pepper to taste, and chopped parsley.
Mark
These were simple and delicious, What a terrific way to prepare baby potatoes.
Joe Boyle
Thank you Mark. Glad you liked them.
Alan Howie
We love baby potatoes, We look forward to your recipe of adding garlic and rosemary!
Joe
Hey Alan, just like oven browned without the oven.
John Howie
Hi Joe,
My mouth is watering just looking at the photo…
John
Joe
Hey John. It’s a simple way to get nicely browned potatoes. Thanks for the comment.