Rosemary Garlic Pan Potatoes

Rosemary Garlic Pan Potatoes

Potatoes. Nature’s humble comfort food.

They’re inexpensive, delicious, easy to prepare, and please just about anyone.

You can slice and fry or bake into French fries, boil and mash into creamy mashed potatoes, dice and toss with olive oil and herbs and bake into crispy bites, or even pan sauté on the stove until golden on the outside and creamy on the inside.

So many options. And all of them are delicious.

Easy Rosemary Garlic Pan Potatoes

A new favorite is in town: Rosemary Garlic Pan Potatoes.

They have the delicious golden crust that you get from baking, but they stay nice and creamy on the inside & don’t dry out at all.

The secret is using red or new potatoes and dicing them nice and small (about 1/2 inch dice) so you can get a good ratio of crispy crust to creamy inside.

Pan fry until golden, toss with some aromatic herbs and spices (garlic and rosemary are my favorite) and a little salt and pepper, and you’ve got an amazingly delicious side dish ready in 20 minutes.

Simple Rosemary Garlic Pan Potatoes

Rosemary Garlic Pan Potatoes

No ratings yet
Prep5 mins
Cook25 mins
Total30 mins
Servings: 4


  • 3 tablespoons olive oil
  • 6 medium red potatoes, cut into 1/2 inch dice
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper


  • Pour the olive oil into a large nonstick skillet and warm over medium-high heat until shimmering.
  • Add the diced potatoes, stir with a spatula to coat with the oil, shake the pan to distribute the potatoes into one even layer, and then let them cook, without stirring, for a few minutes or until the potatoes develop a nice golden crust on that side.
  • Stir the potatoes with a spatula and repeat this process, letting the potatoes cook and become golden on all sides, stirring occasionally, for about 20 minutes. If the potatoes start to burn, reduce the heat. If they are not browning, turn up the heat a bit.
  • Once the potatoes are nice and golden and crispy (and tender on the inside), stir in the minced rosemary, garlic powder, salt, and pepper.
Tried this recipe?Mention or tag @ericajulson !
Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Have you ever tried a persimmon?

Hey, don’t feel bad. I only tried my first persimmon about 5 years ago.

They look like goofy orange heirloom tomatoes with a flowery green top, but they’re actually a fruit!

Persimmon, Pomegranate, and Apple Salad with Honey Lime Dressing

There are two main types of persimmons: fuyu & hachiya.

Fuyu persimmons are easier to find, and generally more well-liked. While they are shaped like heirloom tomatoes, they are actually firm & crisp, sort of like an apple, and taste just mildly sweet.

In contrast, hachiya persimmons are shaped more like Roma tomatoes. While they start out firm, you’re not supposed to eat them until they are super duper ripe & have a soft gelatinous texture (not my personal favorite).

So clearly, the 2 types of persimmons have very different uses!

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

For this delectable fall salad, I chose fuyu persimmons from my local farmers market.

I especially recommend shopping for hard to find seasonal produce at your local market, rather than at a regular grocery store. The fruit at your farmers market is fresh-picked, and actually tastes ripe and delicious like it’s supposed to. Fruit at the grocery store was picked who knows how long ago, not at peak ripeness, and has been sitting on the shelves for days to weeks, waiting for someone to purchase it.

Trust me, fresh local produce is NOTHING like the grainy tasteless options available at the grocery store. So please, if you plan to make this salad, get your persimmons from a local farmer!

Shaved Persimmon and Apple Salad with Honey Lime Dressing

Since fuyu persimmons have a crisp texture to them, they pair well with other crisp fruits, like apples.

But, since sturdy fruits have such a firm texture, they don’t make the best salads if they’re just chopped into cubes and tossed together. It’s much more fun to thinly slice them, using a mandoline, to make the fruit easy to pierce with a fork and give each piece the optimal dressing to fruit ratio.

Let’s be real though, a salad of JUST apple and persimmon would be boring. It needs a succulent tart pop of freshness.

Oh hey there, pomegranate, I see you sitting there next to the persimmons. Why yes, you WOULD make a wonderful companion in this dish!

All it needs to bring everything together is a honey-lime dressing and a sprinkle of creamy queso fresco cheese. YUM!!

This is a show stopping salad that would be excellent for Thanksgiving, or just enjoyed during the brief pomegranate and persimmon season this fall.


Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

Shaved Persimmon and Fuji Apple Salad with Honey Lime Dressing

No ratings yet
Prep30 mins
Total30 mins
Servings: 4


  • 2 Fuyu persimmons
  • 2 Fuji apples
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Pomegranate arils from 1/2 of a large pomegranate
  • 2.5 oz freshly crumbled queso fresco


  • Cut the tops and bottoms off of the persimmons and apples. Use a mandoline to thinly slice them into rounds, or, if you don't have a mandoline, do your best to thinly slice with a knife.
  • Once the fruit is sliced, stack the slices and cut the stack into quarters. Place in a medium salad bowl and set aside while you make the dressing.
  • In a small bowl, whisk together the olive oil, honey, fresh lime juice, and salt. Pour over the persimmons and apples, and use your hands to toss and make sure each piece is nicely coated with dressing.
  • Add the pomegranate arils and crumbled cheese, then toss lightly to combine. Serve right away.
Tried this recipe?Mention or tag @ericajulson !
Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Carrot Top and Pumpkin Seed Pesto Pasta

Carrot Top and Pumpkin Seed Pesto

Did you know that 40% of the food grown in the US doesn’t even get eaten?

Instead, it rots on shelves or goes straight to the landfill.

This is such a ginormous waste, and a travesty when so many of our neighbors go hungry at night.

I know, food waste is a tough issue to tackle, and it has many causes, but each and every one of us can make an impact by taking an honest look at how much food we are throwing away in our own homes.

Typically, we throw away food in 2 ways:

  1. You purchase food but don’t end up using it, so it goes bad in the back of the fridge.
  2. You cooked the food but made too much, and the leftovers sit until they’re thrown out.

I’ll admit it, I’m definitely guilty of both of these things on occasion. But typically, I take some time out of my week to do my best to prevent food waste in my home.

Carrot Top and Pumpkin Seed Pesto with Pasta Shells

The number one way I do this is menu planning.

Each week, I pick out 5 dinners to make and create a shopping list for the ingredients I need.

Pro tip: cross-check your list with what’s already in your pantry so you don’t accidentally double-purchase something.

This helps SO MUCH with impulse buying.

Otherwise, it’s so easy to willy-nilly grab things off the shelves with perfectly good intentions, but no plan. Then, each day goes by and you think about how you “really meant to cook that swiss chard”, but now, five days later, it’s wilted and going bad.

So seriously, I really really recommend picking out recipes and assigning them to a specific day of the week. It takes away so much unnecessary stress, knowing you can come home to a fridge full of ingredients for a yummy easy home-cooked meal.

No more nagging thoughts of “What’s for dinner?” every night. You already know! Because you planned, and you bought everything ahead of time. And you’re officially adulting.

Carrot Top and Pumpkin Seed Pesto with Pasta and Parmesan Cheese

Another fun way to avoid food waste is to actually cook with parts of the plants many people throw away, like beet greens or carrot tops.

Yep, those parts of the plant are just as delicious and enjoyable as the root vegetables they are attached to.

Carrot tops make a mean pesto.

Sure, it’s different than basil-based pesto, but it holds its own with a uniquely fresh and vibrant flavor.

Plus, it’s cheap! I bet you were about to throw those tops straight into the garbage, so why not use them to stretch your dollar and make a whole ‘nother dinner out of them?

Just add the carrot tops to a mini food processor (this one is my favorite*) along with some pepitas (also cheap), garlic, parmesan cheese, lemon juice, olive oil, salt, and pepper. Whir it all together with a few presses of a button, and voila, pesto is served. Toss with warm pasta and you’re good to go.

PS it’s really fun to make this and NOT tell anyone it’s made with carrot tops until they tell you how delicious it is!

Carrot Top and Pumpkin Seed Pesto with Conchiglie

Carrot Top and Pumpkin Seed Pesto Pasta

5 from 1 vote
Prep15 mins
Cook10 mins
Total25 mins
Servings: 6


  • Leaves without stems from the tops of 1 large bunch of carrots (about 2 cups, lightly packed)
  • 2 peeled cloves of garlic
  • 1/4 cup roasted salted pepitas, pumpkin seeds
  • 1/2 cup freshly grated parmesan cheese, plus extra for serving
  • Juice of 1 small lemon
  • 1/2 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 lb dried conchiglie pasta or other shell or tube shape like orecchiette, farfalle, or penne


  • Place the carrot tops, garlic, pepitas, parmesan cheese, lemon juice, olive oil, salt, and pepper in the bowl of a mini food processor. Pulse until the pesto is evenly mixed but still a little bit chunky. Open the processor and scrape the ingredients down the side if needed.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta & cook according to package directions (usually about 9 minutes) until cooked to your liking. Drain, and place in a large bowl.
  • Scrape the pesto out of the food processor and into the bowl of pasta. Use large utensils to toss until the pasta is well coated. Spoon into bowls and serve with an extra sprinkle of parmesan cheese.
Tried this recipe?Mention or tag @ericajulson !

*Please note that all Amazon links are affiliate links. This means that if you choose to make a purchase, I will earn a small commission, at no extra cost to you. Thank you for your generous support!

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.