Rosemary Garlic Pan Potatoes
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Course: Side Dish
Cuisine: American
Servings: 4
Author: Erica Julson
Ingredients
  • 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
Instructions
  1. Pour the olive oil into a large nonstick skillet and warm over medium-high heat until shimmering.
  2. 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.
  3. 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.
  4. Once the potatoes are nice and golden and crispy (and tender on the inside), stir in the minced rosemary, garlic powder, salt, and pepper.