If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving.
2 tbsp olive oil
knob of butter
200g/7oz new potatoes, halved lengthways
2 sprigs fresh rosemary
2 garlic cloves, peeled, crushed
1 lemon, juice only
sea salt and freshly ground black pepper
Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.
Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.
Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
See more James Martin recipes
Sautéed potatoes with lemon and rosemary
Cranachan
Chocolate and raspberry crème brûlée
See more Easy dinner party recipes (46)
James Martin's festive fish feast
Stilton-stuffed mushrooms with cranberry relish
Whole poached salmon and lemon
Earl Grey sorbet with pear, Earl Grey and cinnamon strudel
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
