Sautéed Potatoes with Onion, Garlic Rosemary and Peas

Sautéed Potatoes with Onion, Garlic Rosemary and Peas

Sometimes it is the simplest of dishes that give the most satisfaction.  This is very much one of those dishes!  It is hard to better simple roast potatoes – but this is a dish that does that!.  Indeed it would be a lovely simple supper dish in its own right!  This is a sautéed potato dish with onions, garlic, rosemary and peas.  The secret is to hold your nerve and cook it for long enough for real caramelisation of the carbohydrates in this dish.

Firstly, set up the Big Green Egg for indirect cooking at around 170-180C.  Whilst this is heating up, cut some good roasting potatoes into chunks and toss in olive oil.  This was added to a pan in the Mini BGE with some fresh rosemary, or could be equally be done on a plancha in a larger EGG.

Once the potatoes are beginning to colour a chopped onion and a finely sliced garlic clove (or 2) was added with a little more rosemary.  This collection was then cooked for another 15 mins or so, until the onion softened and began to take on a more interesting colour.

 

 

At this stage the cooking can be paused it you are cooking something else, and then quickly be brought back to temperature to serve.
This is really easy if cooking in one of the handless pans which are now available.  With or without a pause, this is the time to add the peas before the final 3-4 minutes cooking.  The secret at this stage it to fry until the potatoes and onions just ‘catch’, and develop those little touches of full char on their edges.

Season and serve as a simple supper, as a tapas dish, or as an accompaniment to a  meat dish.

………………………….perfect!

 

 

Sautéed Potatoes, onions and peas

November 4, 2019
: 2
: 5 min
: 20 min
: 25 min
: Easy

Sautéed Potatoes, onions and peas with garlic and rosemary

By:

Ingredients
  • 2 roasting potatoes
  • Chopped onion
  • Finely sliced garlic clove
  • Olive oil.
  • Fresh rosemary
  • Handful of frozen peas
  • Salt and pepper
Directions
  • Step 1 Set up the Big Green Egg for indirect cooking at around 170-180C.  
  • Step 2 Cut some good roasting potatoes into chunks and toss in olive oil.  Add these to a pan with some fresh rosemary in the Mini BGE, or a plancha in a larger EGG
  • Step 3 Once the potatoes are beginning to colour add the chopped onion and finely sliced garlic cloves and a little more rosemary.  Cook for another 15 mins or so, until the onion softened and began to take on colour
  • Step 4 At this stage the cooking can be paused and then quickly be brought back to temperature to serve. At this is point add the peas before the final 3-4 minutes cooking.  Cook until the potatoes and onions just ‘catch’, and develop little touches of full char on their edges.
  • Step 5 Season and serve

 

 

 




Related Posts

Slow roasted caramelised fennel – latest reflections

Slow roasted caramelised fennel – latest reflections

We have returned to this dish so often – in so many ways it has been the ‘go to’ dish of the summer!  It has also been popular with friends who have adopted the dish and have added it to their own regular cooking repertoire. […]

Another seasonal special – fried Mazze di Tamburo (Parasol mushrooms)

Another seasonal special – fried Mazze di Tamburo (Parasol mushrooms)

When we were in Italy we were very fortunate to be given some Mazze di Tamburo (Parasol mushrooms).  These were found in the local chestnut groves and although we had seen them growing, our knowledge of wild mushrooms is such that unless we are with […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.