Potato and turkey saute

2 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
You should use fresh rosemary instead of dried whenever possible when you're cooking. Dried versions of the herb possess a harsher taste, not to mention a needle-like consistency that isn't ideal. This recipe requires 4 sprigs as well as 2 teaspoons of chopped leaves, so it's definitely worth seeking out. You'll love how nicely the rosemary complement the roasted red potatoes, turkey breast, and sliced onions. The entire, hearty, satisfying meal comes together in just 25 minutes and hits all the right flavor profiles and textures. If you don't happen to like rosemary or can't find any fresh, try a combination of thyme and tarragon.


Uncooked potato(es)

2 pound(s), red, scrubbed and sliced

Table salt

¾ tsp

Olive oil

4 tsp

Uncooked boneless skinless turkey breast

10 oz, cut into thin strips

Uncooked onion(s)

2 medium, very thinly sliced


2 tsp, chopped

Black pepper

½ tsp


¼ tsp


1 Tbsp, or four sprigs


  1. Boil potatoes with 1/4 teaspoons of salt until just tender, about 5 minutes. Pour off water.
  2. Heat 2 teaspoons of oil in a nonstick skillet.
  3. Add turkey and remaining 1/2 tsp of salt and sauté until turkey is no longer pink. Transfer to a plate.
  4. Heat remaining 2 teaspoons oil in skillet.
  5. Add onions, rosemary, pepper and sugar and sauté until onions are softened.
  6. Add potatoes and cook, stirring gently, until browned and very tender.
  7. Return turkey to skillet and heat through. Serve, garnished with rosemary sprigs.