CRISPY GOLDEN ROSEMARY POTATOES

Name: CRISPY GOLDEN ROSEMARY POTATOES
Prep time: 10 min
Cook time: 25 min
Total time: 10 min
Yield: 3
Cuisine: American
Ingredients: 1 lb small Yukon gold potatoes; 2 tbsp avocado oil; 1 tsp salt; 1 tsp dried rosemary; 1 tsp garlic powder; 0.5 tsp pepper

10 mins prepServes 3

An easy recipe for crispy golden rosemary potatoes, perfect as a side dish or snack. Small Yukon gold potatoes are boiled until tender, then pan-fried with avocado oil, salt, garlic powder, dried rosemary, and black pepper until perfectly golden and crisp.

3 servings

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Instructions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still slightly firm, about 15-20 minutes. Drain, cool, and cut in half (or in quarters if the potatoes are on the bigger side).
2. In a large skillet, heat 1-2 tablespoons of avocado oil over medium-high heat. Add the cut potatoes, cut side down, and cook for about 4-5 minutes until they are golden.
3. Flip the potatoes and add salt, garlic powder, dried rosemary, and black pepper. Continue to cook for an additional 4 minutes. Serve hot. These are delicious with stone ground Dijon mustard and organic ketchup.

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CRISPY GOLDEN ROSEMARY POTATOES

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