Rosemary Red Potatoes

I know you're not supposed to "love" food... but I "LOVE" these potatoes!! I grew up enjoying these rosemary red potatoes my mom used to make as a side dish for chicken, turkey and fish. The flavors of the fresh rosemary, buttery potatoes is unmatched and well worth the wait.

Ingredients:

4 Red Potatoes (sliced in cubes)

3 Small yellow onions (chopped)

2 Tbs. Fresh (or dried) Rosemary

Kosher salt and freshly ground pepper, to taste

1 1/2 tbs. Salted butter

2 tbs. EVOO

Directions:

Boil the cubed red potatoes with a dash of salt for 15 minutes. Heat a shallow skillet pan on medium-low heat, add EVOO and chopped onions. Cook onions for about 7 minutes, until soft/translucent.

Add the cooked potatoes to the skillet, add 1 tbs. salt, 1 1/2 tbs. butter, and 2 tbs. rosemary to onions and potatoes. Stir and mix well. Add a dash of salt & some pepper, then cover with the lid. Cook for about 5 minutes at a time while stirring / tasting the potatoes to adjust salt and pepper needs. Repeat stirring for 20 minutes allowing the potatoes to slightly brown, may reduce to low heat to cook slower if you prefer.