Rosemary Home Fries
Easy, crispy potatoes made in a cast iron skillet. Perfect for breakfast, a dinner side, or a base for delicious toppings like cheese, peppers, and sour cream.
- 2 large Russet potatoes
- 1 medium onion
- 3 tbsp olive oil (or avocado oil)
- Salt & pepper to taste
- 1 tbsp fresh rosemary Or dry if fresh isn't available
Slice potatoes (1/8-inch thick) and onion, set aside
Add 2 tbsp of olive oil in a medium/large cast iron skilled on medium/high heat until sizzling
Layer potatoes in skillet evenly, top with a layer of sliced onions
Season with salt, pepper, and garlic
Continue to layer potatoes and onions until all are in the skillet
Lower the heat to medium and cover pan, cook for 10 or until the potatoes are a golden brown
Flip potatoes, once section at a time
Add remaining olive oil, cover, and cook for another 10-15 minutes or until the potatoes are golden brown.
Sprinkle with rosemary and serve