Try these potatoes with our Steaks with Balsamic-Mustard Sauce and Steamed Green Beans.



Ingredient Checklist


Instructions Checklist
  • In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, about 14 to 16 minutes.

  • With a slotted spoon, transfer potatoes to a bowl. (Reserve pot of water for Steamed Green Beans.

  • Sprinkle potatoes with rosemary and oil. Season with salt and pepper. Break up potatoes with a fork or spoon, tossing to coat; cover to keep warm.

Reviews (4)

7 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
I saved the leftovers for the Nicoise Salad on the menu for the next day and was very disappointed. The potatoes were bland and starchy - the flavor change after 24 hours in the refrigerator was very pronounced.
Rating: Unrated
Yummy! Fresh rosemary makes it even better. Adding garlic and substituting butter for the olive oil makes it decadent enough for a Roman emperor.
Rating: Unrated
I agree that roasting is far better, sprinkled with olive oil, crushed garlic and any herb.
Rating: Unrated
Try roasting these instead of boiling, they are far better tasting, also with a little added crushed garlic with the rosemary on them.