I just added rosemary, garlic, and Parmesan and substituted 2 ounces of shallots for ¼ cup onions. I have a coffee grinder dedicated to mincing herbs, which I used for the rosemary. I save a few sprigs of rosemary and chop them for aesthetic reasons. So, you could reverse engineer these for breakfast.
I served these with Caprese Burgers.
|Rosemary Parmesan Potatoes|
Servings: 6-8Time: Prep: 5 minutes; Cooking: 20-25 minutes
Hardware: A cutting board and knife, measuring spoons, a heavy skillet with a lid, a spatula
- 2 pounds new white or red potatoes
- 2 small shallots-2 oz.
- 3 cloves garlic
- 1 ½ tablespoons fresh rosemary
- 1 tablespoon grated Parmesan cheese
- Extra virgin olive oil to cover the bottom of the pan
- Wash the potatoes but do not peel them. Cut the potatoes into 1 inch cubes. Try to make the cubes the same size so that they will cook evenly.
- Chop the shallot and garlic. Mince the rosemary.
- Heat the oil on medium high. Add all the veggies and rosemary. Salt generously and stir. Allow the bottom of the potatoes to crisp, about 5 minutes. Flip the potatoes. Lower the heat to medium low and cover.
- Cook until the potatoes are soft, about 15 minutes. Flip occasionally. Remove the lid, turn the heat up to medium high and allow to crisp again, another 3-5 minutes.
- Taste and adjust the salt. Sprinkle with grated Parmesan cheese. Serve warm.