Prep 15 mins
Cook 30 mins
No idea where this recipe came from, but it's tasty! It's one of the first things I learned to cook while in university, and it's remained a family favourite. Recipe can easily be increased, but be sure to use a big enough pan!
- Wash and cube potatoes.
- Heat oil in a non-stick skillet over medium-high heat. Add potatoes and stir to coat. Cook for 4-5 minutes, until potatoes have begun to absorb oil. Stir in rosemary.
- Reduce heat to medium-low, cover, and cook for about 30 minutes or until potatoes yield to a fork. It's best if the potatoes are in a single layer in the skillet. Feel free to peek, and to stir occasionally.
- Uncover and increase heat to medium-high again. Cook, stirring frequently, until potatoes reach desired level of crispiness.
I'd already got my potatoes cooking when I found that I didn't have any rosemary (I could have sworn that I did!)...so I improvised and used other herbs. The recipe was really easy, and the potatoes tasted lovely! Thanks!
Sure is yummy! I doubled it for my family and used two pans to get basically a single layer of crispy taters. Required fairly frequent stirring with a lifter. One of the pans was my old not-so-nonstick pan, and the batch in the stainless steel one crisped much better. I wasn't sure what type of rosemary was meant, so I used about 3/4 tsp. ground rosemary in each pan, as well as 1/4 tsp. sea salt. Great with chili!