Name: Rosemary Fried Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 lb Yukon Gold potatoes; 2 tablespoons olive oil; 2 tablespoons butter; 2 sprig rosemary*; 0.5 tsp garlic powder; Flaky sea salt; black pepper

These Sautéed Potatoes are so simple to make and a long time family favorite in our house! I’ve mastered these rosemary potatoes and I’m very excited for you to give the recipe a try! They're soft on the inside but crispy on the outside, and absolutely packed with flavor!

Side Dishes

35 m

American

Food with Feeling

April 27, 2026

Foodwithfeeling.com

From the Cook

1/5

Rosemary Fried Potatoes

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Place potatoes in a large pot and cover with water. Bring to a boil and cook for 7 minutes. Drain and let cool until you can touch them easily. Slice the potatoes into thick coins (about ¼-⅓ inch thick).

Add the olive oil and butter in a large skillet (12 inches or larger is better or else you may need to do this in batches) over medium heat. Once the butter is melted, add in the rosemary and let cook for 30 seconds.

Add the potatoes in a single layer and sprinkle with garlic powder, salt and pepper. If the skillet is too full, the potatoes will steam instead of crisp. Work in batches if needed. Cook for about 15 minutes, flipping halfway. I like to spoon the rosemary butter mixture on top of the potatoes a few times while they’re cooking. You want them to be a deep golden brown on each side and starting to get a bit crispy around the edges. If the pan gets too dry, you can add in a little more butter or olive oil.

Remove from the heat and sprinkle with additional salt and pepper to taste + fresh rosemary. ENJOY!

Notes

*Fresh rosemary offers a more vibrant flavor. If using dried, reduce the amount to 1 teaspoon.

You can use other herbs instead of rosemary: Thyme, sage, or oregano are great substitutes. Fresh parsley can also be added as a garnish after cooking.

Add FRESH garlic at the end: If you love fresh garlic, stir minced garlic into the skillet during the last minute of cooking for a bold flavor boost.

Nutrition

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Tips & Tricks (5)

Cut Potatoes Evenly for Uniform Cooking ✂️
Cut all potatoes into similarly-sized pieces (about 1-inch cubes) so they cook at the same rate and achieve that perfect crispy-outside, tender-inside texture simultaneously.
Pat Potatoes Completely Dry 💧
After cutting, thoroughly dry your potatoes with paper towels to remove excess moisture—this is essential for achieving crispy, golden edges rather than steamed potatoes.
Use a Blend of Butter and Olive Oil 🧈
Combine both fats for optimal results: olive oil provides higher heat tolerance while butter delivers rich flavor and helps create that beautiful golden crust.
Add Fresh Rosemary at the End ⏱️
While dried rosemary works during cooking, add fresh rosemary sprigs in the last 2-3 minutes to preserve their delicate oils and deliver a vibrant, aromatic finish.
Finish with Flaky Sea Salt for Texture 🌊
Apply flaky sea salt as a final garnish rather than during cooking—it adds delightful textural contrast and prevents over-salting while enhancing the crispy exterior.