TWINKLE FOR YOUR TABLE. SHOP NOW »
All questions

Sautéed potatoes and dried rosemary?

Is it possible to make sautéed potatoes with dried rosemary, or is fresh the only way to go? I'm worried that dried rosemary will end up too brittle.

asked by juliannamarie almost 3 years ago
6 answers 1061 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added almost 3 years ago

I've done it both ways and in either case the rosemary gets a little hard/burned. But they both taste good so if you only have dried - use dried

68de587a 1415 4682 863f 6f7a5c5c1744  dsc 0013
added almost 3 years ago

I always use fresh because I live in California and it grows year round. But when I lived in Washington state I used dry all the time. You'll still have good rosemary flavor, however I'd mince it for your potato dish. Enjoy!

31cf169d f83a 458c 9946 a9a0311207c3  cumberland pass atv trip july 20 2013 019
added almost 3 years ago

I fall into the camp of preferring fresh rosemary. Prefer the softer texture and am fortunate to be able to grow fresh. I would probably substitute another fresh herb if I could not get my hands on fresh rosemary.

9c8f3f94 fb40 4a0c 9bce e3832197fc9d  image
added almost 3 years ago

If you don't have fresh rosemary just use the dried. It shouldn't be brittle since potatoes take a while to cool through.

51d6debe 8184 4f26 9614 c25e2aa571c3  p3200173
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

Fresh is definitely preferred. If you are using dried you might want to run it through a spice grinder. Possibly you could add another dried herb to the grind, like maybe fennel seed.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

If you use dried, just wait a little longer to put it in the pan and it shouldn't get the burned "stick-like" quality as much.