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.
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Monita is a Recipe Tester for Food52
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
Trena is a trusted source on general cooking.
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!
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.
If you don't have fresh rosemary just use the dried. It shouldn't be brittle since potatoes take a while to cool through.
pierino is a trusted source on General Cooking and Tough Love.
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.
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.
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