Crisp new potatoes with sour cream

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  • 12 potatoes
  • 2 T olive oil
  • A sprig of rosemary
  • Sea salt
  • Sour cream
  • Rocket leaves

Cooking Instructions

Parboil new potatoes, drain and toss with olive oil, a sprig of rosemary and a scattering of sea salt. Return to the stove and cook, tossing frequently, until crisp and golden. Serve warm with a dollop of thick sour cream and fresh rocket leaves.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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