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garlic rosemary breakfast potatoes

garlic rosemary breakfast potatoes

You gotta have crispy potatoes at breakfast, or it just isn't complete!

Course Breakfast
Cuisine American
Keyword breakfast, potatoes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 small
Author Lauren Toyota

Ingredients

  • 3 C cubed yellow or red russet potatoes (skin on)
  • 3 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 1 1/2 tsp fresh rosemary, finely chopped
  • 1/2 tsp sea salt
  • ground pepper, to taste

Instructions

  1. Bring a pot of cold water with the cubed potatoes to a boil. Cook until just half cooked or parboiled. Drain the potatoes from the water and set aside. 

  2. Add vegetable oil to a cast iron skillet or nonstick pan over medium heat and fry minced garlic for 1 minute until fragrant and soft. 

  3. Add the potatoes to the pan with sea salt and cook for approximately 10 to 12 minutes, tossing them every so often to get all the sides browned.

  4. Add chopped rosemary and ground pepper and fry for another 5 to 6 minutes. Cooking time may vary slightly but you're trying to achieve a crisp brown outside and soft cooked inside. You might need to add another teaspoon of oil during the last 5 to 6 minutes of frying if the potatoes are starting to stick to the pan.

Recipe Notes

hot tip: for parmesan crusted garlic rosemary potatoes I like to add 1 teaspoon of a vegan parmesan topping to the pan during the last minute of cooking time. It's extra tasty!