rosemary potatoes
Photo: Tina Rupp
Add sweet pears to sautéed potatoes and rosemary for a tart and tasty side.

Serves 10-12


  • 6 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 12 cloves garlic, lightly smashed
  • 3 pounds baby potatoes
  • Kosher salt
  • 4 Anjou pears (8 ounces each), peeled, cored, and cut into bite-size pieces
  • 2 Tbsp. chopped fresh rosemary
  • Ground black pepper
  • 2 scallions, thinly sliced


Active time: 30 minutes
Total time: 1 hour

In a small saucepan, combine butter, oil, and garlic and let steep on low heat until garlic is tender and oil is fragrant, about 15 minutes. Remove garlic and discard; set butter aside.

In a large pot, add potatoes and enough water to cover by an inch; season with salt. Bring to a boil. Cook until potatoes are tender, 15 to 20 minutes. Drain. When cool, cut into bite-size pieces.

In a large skillet, heat half of infused butter on medium-high heat. Add half the potatoes, pears, and rosemary. Season with salt and pepper. Cook without stirring until bottoms of potatoes and pears are golden, about 2 minutes. Continue cooking until golden all over, stirring, about 8 minutes more. Transfer to an oven-safe dish and place in oven to keep warm. Repeat with remaining butter, potatoes, pears, and rosemary. Season with salt and pepper. Add mixture to dish. Sprinkle with scallions before serving.


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