Pan-Roasted Fresh Herbed Potatoes

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Pan-Roasted Fresh Herbed Potatoes


Italian flavored side dish or appetizer is prepared using boiled, smashed baby potatoes, fresh rosemary, basil leaves, and few spices. It tastes amazing with dip or tomato ketchup.  

Cooking Time

Preparation Time :10 Min

Cook Time : 10 Min

Total Time : 20 Min


Serves : 4
  • 250 gms baby potatoes (boiled in 3 cups of water + 1tsp salt)

  • 3-4 nos fresh basil leaves (finely chopped)

  • 2 sprig fresh rosemary

  • 2 nos garlic cloves peeled and minced or finely chopped

  • 1 tsp black pepper (freshly ground)

  • 2 tbsp olive oil

  • 1/4 tsp salt

  • 2-3 nos garnish - lemon wedges-basil leaves, rosemary


  • Thoroughly wash baby potatoes under running water for 3-4 times. Put them in a presser cooker; add 2 cups water and 1/2 teaspoon salt. Close the lid and cook them for 2 whistles.
  • Allow pressure cooker to cool down before opening it. Take out the potatoes. Let them cool.
  • Place them on chopping board and cut into two halves. Using the palm of your hand slightly press the potatoes to flatten them.
  • Heat Olive oil in a large nonstick pan. Add minced garlic. Sauté on a high medium flame.
  • Gently place the potatoes in a single layer. Sprinkle 1 pinch of salt.
  • Cook them on a medium-low flame for 5-7 minutes from both the sides or until golden brown and crisp.
  • Add roughly chopped fresh basil leaves and rosemary leaves, freshly ground black pepper. Toss gently. Cook for 1 more minute.
  • Remove it on a plate. Garnish with lemon wedges, fresh rosemary. Serve hot with any dip.