2 tablespoons butter
2 tablespoons extra virgin olive oil
3 sprigs fresh rosemary
2 tablespoons onion, finely minced
2 pounds red potatoes
sea salt and pepper, to taste
- Preheat oven to 425˚
- Remove rosemary leaves from woody stems and finely chop.
- Wash and cut potatoes into uniformly sized pieces. Place in bowl and drizzle with extra virgin olive oil. Add rosemary and chopped onion to the bowl and toss with your hands to combine. Add salt and pepper to taste.
- Melt butter in a large cast iron skillet over medium-high heat. Add coated potatoes to skillet without overcrowding. Without stirring, cook until a brown crust appears. Gently turn the potatoes until all sides are evenly browned.
- Place skillet in oven and roast for 30 to 35 minutes or until cooked through.