Crispy Rosemary Potatoes make the BEST side for literally any meal. My mom always makes these and they’re seriously addicting – I made her give me the recipe and I make them all the time now too 🤗 I’m having them with some grilled chicken and veggies for dinner but they’re perfect with an egg on top for breakfast as well!
- 5-8 baby red potatoes (5-6 if they are large like a tennis ball and 7-8 if they are smaller like a golf ball)
- 1 tbsp avocado oil
- 1 tbsp butter
- 1/2 yellow onion diced
- 3-4 rosemary sprigs
- salt & pepper
- grated Parmesan
Start by microwaving your baby red potatoes for 6-7 minutes or until they are soft but still slightly hard in the middle then cut into cubes.
Add butter and oil to your pan over medium heat - I used my cast iron. Once the pan is hot, add your potatoes and increase the heat slightly over medium. Add diced yellow onion and rosemary leaves.
Season with tons of salt and pepper! Don’t touch the potatoes much, let them sit in one spot on the pan for a while so they get extra crispy! Once you have the desired crispiness, season to taste and top with some grated Parmesan.