I love potatoes in the morning more than any other time of day. They are a perfect addition to any breakfast. Whenever I go out for morning meals, I always order homefries and I make sure everybody orders their own so I can have mine all to myself.
In the spirit of mornings, I won’t drone on anymore about the awesomeness of morning potatoes and I’ll get right into this. The recipe called for me to roast them in the oven, but I couldn’t get my potatoes crispy enough and I finished them on the stove. I kinda wish I’d just done them stovetop all the way. Keep that in mind!
Side note while your potatoes boil: I don’t think I like red potatoes! I used them because the recipe called for them, but I find that the red ones get too sweet. Next time I’ll try this with boring old russets.
If you are putting them in the oven, start preheating your oven to 425 degrees. I would just finish them on the stove.
A violin teacher once told me how she loved my fat finger tips, that it would make me a better violinist because I have the ability to form “footies”, where your finger fat gets pushed up and past your nails. I’ll take it as a compliment!
Heat up enough olive oil in a cast iron skillet that it covers the bottom. Toss in a few sprigs of rosemary and your peeled garlic cloves. Cook it for a few minutes until everything starts to smell really good.
Dump the potatoes in there and get everything covered in that yummy garlic and rosemary oil. You can either put it in the oven (for ten minutes, then toss, then ten more) or just crisp them on the stove.