Potatoes and Rosemary just seem to go together like Tomatoes and Basil, and Oregano and Pasta, and Sage and Turkey. For this recipes the ingredients are simple.
- Sliced Potatoes, 5-6 small I like to use red
- Sliced onions, 1 small red or white
- roasted garlic 4-5 cloves
- Olive oil
- rosemary, 1/2 tsp. dried, 1 tsp. fresh or to taste
In an iron skillet pour some olive oil about 4-5 Tbsp. in pan and heat. Add sliced potatoes and sliced onions. Fry for a few minutes until onions start to soften. Add chopped roasted garlic. At this point add a little water to keep from adding so much oil. Cover and let steam for about 5-8 minutes until the potatoes start to soften.
Rosemary should be added about half way through the cooking time. Dried rosemary needs time to soften. Fresh rosemary should be added about 5 minutes before the dish is finished. Cook until all water is gone and the potatoes start to fry. May need to add a little more olive oil. Cook until desired tenderness.