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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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No idea where this recipe came from, but it's tasty! It's one of the first things I learned to cook while in university, and it's remained a family favourite. Recipe can easily be increased, but be sure to use a big enough pan! Ingredients:
2 medium potatoes |
1 tablespoon oil |
1 teaspoon rosemary |
salt and pepper, to taste |
Directions:
1. Wash and cube potatoes.
2. Heat oil in a non-stick skillet over medium-high heat. Add potatoes and stir to coat. Cook for 4-5 minutes, until potatoes have begun to absorb oil. Stir in rosemary.
3. Reduce heat to medium-low, cover, and cook for about 30 minutes or until potatoes yield to a fork. It's best if the potatoes are in a single layer in the skillet. Feel free to peek, and to stir occasionally.
4. Uncover and increase heat to medium-high again. Cook, stirring frequently, until potatoes reach desired level of crispiness.
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