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These look so good!! Heat a large 12-inch cast-iron pan or skillet over medium heat. Heat skillet until it's hot. Melt the butter in a large skillet over medium high heat. Add the potatoes to the skillet, drizzle lightly with oil and then sprinkle with rosemary, … Reduce heat, cover and simmer for 1 hour or until potatoes are soft … I know they're pretty common at breakfast buffets, so I figured they couldn't be too difficult or time consuming to make. We never share your information with third parties and will protect it in accordance with our. Remove lid, stir and cook uncovered, for about 5 more minutes, stirring occasionally until the potatoes are browned. If you want to add more garlic add it at the end, then stir so the garlic gets hot from the pan and it's not raw. Brown for … Directions Place a 12-inch cast iron skillet in the oven and preheat oven to 350°. Please read my disclosure policy. Serve while still warm as a tasty side dish. Roast the rosemary breakfast potatoes on the lowest rack of your oven for 10 minutes. You can sub with fresh thyme if you can't find rosemary. I served them the first night with Garlic Herb Rubbed Pork Tenderloin and a few days later, I made them ahead of time for breakfast the following day. Stick it in a hot oven (or in your BBQ) and forget about it for a while. I let the pan heat up for about 5-10 minutes while I am washing and cutting the potatoes. I’m happy to hear that you like the potatoes, Stephanie! I prefer smallish potatoes—2 or 3 inches in diameter—cut just in half, which keeps the interiors moist and creamy. You can now include images of your recipes in your comments! ALL RIGHTS RESERVED. Cook until the potatoes are tender when pierced with a knife. Strip leaves from rosemary sprigs; discard stems and scatter leaves. Blanch the potatoes. I’ve made these potatoes twice already this week. Wonderful! Heat a cast iron skillet over medium high heat. Cover with lid and reduce heat to medium. ALL RIGHTS RESERVED. I bet this was great with the red peppers, JoAnne! Salt & Pepper. Rosemary Onion Potatoes earned double thumbs up from my whole family this week. Add potatoes and season with rosemary, salt and pepper. Delicious & easy! Hi, I’m Mary. Enjoy! ), and cut them into about 1 ½-inch thick pieces. Remove and rotate the pan halfway and continue to roast on the middle rack for another 10-12 minutes or until fork tender. Turn heat to medium-high and add garlic, rosemary, and pepper. Return to pot and cook on low heat, stirring often, until potatoes are very dry. Preheat oven to 375 and place your skillet in it while it is preheating In a large bowl toss potatoes, onion, garlic, salt and pepper (to taste) and rosemary with 1 1/2 tablespoons of olive oil. Add in rosemary, salt, and pepper and serve. Add in oil and potatoes and stir to coat potatoes. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Cook over high heat for 3 minutes, then turn potatoes, add garlic to the top of the potatoes and stir, then add a tablespoon or two of water to the pan and place lid on top. Add potatoes, rosemary, garlic, salt and pepper. Let the potatoes cook for 10 minutes. I used red potatoes and extra rosemary, but otherwise followed recipe as written. A scoop of these potatoes with an egg on top was as close to perfect as a breakfast can get on a weekday morning. I use a 10-inch skillet for about 8 potatoes (16 halves), but if your skillet is 12 inches, you can fit 10 potatoes (20 halves). Cook uncovered for about 20 minutes, stirring occasionally, until potatoes are browned. Visit createdbydiane's profile on Pinterest. I added some sliced red peppers when I added the potatoes. 0. We wanted a truly outstanding stovetop-roasted potato recipe (extra-crisp on the outside and moist and creamy on the inside) to turn to when our oven wasn’t free. Cook until the potatoes are tender when pierced with a knife. I love using rosemary in potato dishes! The marriage of rosemary, kosher salt, EVOO, and garlic just makes for potato perfection. While they cook up into crispy-bottom goodness, the salt and rosemary infuses the potatoes with flavour, so when you pull them out of the oven, … Reminds me of the potatoes at Cafe Brazil!! In a skillet (I use cast iron to ensure the potatoes will be crisp. With 2 tablespoons of olive oil ; add garlic, salt and pepper, to taste as. Jam and i 'm also the author of three cookbooks dedicated to making Cooking from scratch as simple as.... Sauté pan, heat oil over medium high heat buffets, so i figured could! Cream Chicken Thigh sheet pan in a cold oven and turn it on to.... 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