Rosemary Potatoes

Ingredients

• Small red or yellow potatoes
• Olive oil
• Salt
• Pepper
• Rosemary

Steps

1. Wash your potatoes, cut them in half, place them in a pot and cover with water.
2. Bring to a boil and cook until the potatoes start to soften.
3. Remove from heat, drain the potatoes, and gently pat dry with paper towels.
4. In a separate bowl coat with a little bit of olive oil and season with salt, pepper, and rosemary.
5. In a skillet heat just a little bit of olive oil over high heat.
6. Once the oil and pan are very hot place the potatoes in a single layer on the bottom of the pan with the cut side facing down.
7. Cook for 3-4 minutes or until the bottoms are golden brown and crispy. Keep a close eye on the potatoes, it can go from perfect to burnt very quickly.

Notes!

Depending on my mood I like to season additionally with paprika and/or garlic powder before frying the potatoes off.

While boiling the potatoes you don't need to let them cook for as long as you would for mashed potatoes since they are going on the skillet afterwards, but you do want to make sure they are cooked all the way through since they won't be in the skillet for that long.

You can use any potatoes you want, but you want ones that are small and round.