These are the most delicious tender and crispy potatoes cooked in rosemary, garlic and butter.
Ingredients
- 2 pounds baby potatoes
- 1/2 stick butter
- 1/4 cup Rosemary Fused Extra Virgin Olive Oil
- 4 cloves garlic, smashed
- 2 sprigs rosemary
- 1 teaspoon salt
Instructions
- Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until just fork tender. Drain and set aside to cool.
- Once the potatoes are cool, use a glass or measuring cup to lightly smash to flatten.
- Add the butter, olive oil, garlic, salt and rosemary to a large cast iron skillet over medium high heat. Once the butter is melted, add the potatoes and let cook for about 8 minutes per side, flip and cook on the other side until golden brown and crispy.
Takes 30 minutes
Serves 4
