Preparation time: 3 minutes
Cooking time: 15 minutes
Category: Main course
A light and easy version of the traditional Tyrolean Rostkartoffeln recipe. Butterless and ready in a few minutes!
Tyrolean Rostkartoffeln, also know as Bratkartoffeln, are very popular in Alto Adige and Trentino.
The traditional recipe is really simple: you only need to boil potatoes, slice them and then roast in a frypan with chives and butter.
Potatoes should be boiled with the peel on and should be peeled only when they are cool, before roasting them in the frypan, according to the traditional Rostkartoffeln recipe. To make everything easier, we propose this quicker but tasty alternative recipe.
NON-STICK FRYPAN DR.GREEN®
To prepare this light and easy version of the traditional recipe, you’ll need a small amount of oil, thanks to Risolì high-quality non-stick frypan The Original Dr.Green. Trusted cookware for natural, healthy cooking.
Ingredients for 3 People
- 500 g new potatoes
- 1 tablespoon extra-virgin olive oil or seed oil
- 3 sprigs of fresh rosemary
- 4 bunches of thyme
- 6 bunches chives
- Whole salt q.s.
- Rinse and quickly dry the new potatoes with a towel. DO NOT PEEL THEM. Slice them into 4 mm slices.
- Bring a pan of water to the boil. When the water is boiling, add the potatoes.
- Drain potatoes as soon as the water boils again.
- Rinse the pan and heat the olive and seed oil with 2 sprigs of fresh rosemary and 3 bunches of thyme over medium-high heat.
- Add the potatoes and sauté, completely covering them in oil. Let them roast in the pan for 6-7 minutes, sauting them sometimes.
- Add minced chives (keep aside some to garnish at the end), then add small thyme and rosemary leaves.
- Sauté for another 2-3 minutes and season with salt. The potatoes will be cooked when they appear well golden/roasted on the edges.
- Garnish with chives and serve as a side or main course.
Do not use mealy potatoes, as they need not to mash. We suggest using new potatoes. Slice them with the peel on, then quickly boil and roast them in the frypan with rosemary, fresh thyme, chives and oil.