These taste awesome and require very little attention.

Adaption of the Bare Feet In The Kitchen’s recipe.

Meta

Time: ~hour

Serves: 4

Ingredients

• 1.5lb bag of Baby Dutch Yellow potatoes, halved
• Brown onion, diced
• 6 cloves of garlic, minced
• Olive oil
• 5 tablespoons butter (seriously)
• Salt (go wild)
• Cracked pepper
• A couple sprigs of fresh rosemary

Method

• Medium pan, melt the butter
• Saute the onions until transluscent
• Add the potatoes, rosemary, salt and pepper. Drizzle oil, stir to combine and spread flat.
• Cover with the lid and reduce to medium low.
• Cook for ten minutes.
• Stir, cover with lid for five minutes.
• Cook uncovered for another five minutes until soft and obviously cooked
• Turn up the heat (medium or medium high, up to you) and stir them every couple of minutes until crispy
• Consider some more salt

Notes

• I lower the heat compared to the original by a whole step. I’ve found shit burns real quick otherwise.
• I use a chef’s pan, not a cast iron pan. Honestly, who ever heard of a cast iron pan with a lid?