garlic rosemary breakfast potatoes
You gotta have crispy potatoes at breakfast, or it just isn't complete!
Servings 4 small
Ingredients
- 3 C cubed yellow or red russet potatoes (skin on)
- 3 garlic cloves, minced
- 2 tablespoon vegetable oil
- 1 ½ teaspoon fresh rosemary, finely chopped
- ½ teaspoon sea salt
- ground pepper, to taste
Instructions
- 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.
- 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.
- 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.
- 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.
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!
