This classic recipe will become a staple in your potato rotation.
- Prep time 15 minutes
- Cooking time 30 minutes
- Total time 45 minutes
- Portion size 6 servings
Ingredients
Method
Place potatoes in bowl of cold water; set aside.
In large skillet, heat oil and butter over medium-high heat. Cook onion, stirring often, until starting to brown, 3 to 5 minutes. Transfer to small plate; set aside.
Drain potatoes and pat dry with clean tea towel; add potatoes to skillet. Reduce heat to low; cook, stirring occasionally, until tender and golden brown, 25 minutes. Add reserved onion; sprinkle with rosemary. Season lightly with salt and pepper. Cook, stirring often, until heated through, 3 to 5 minutes.
Sprinkle with more rosemary and the microgreens, if using.
Nutritional facts Per serving: about
- Calories 200
- Total fat 4 g
- Saturated fat 2 g
- Cholesterol 5 mg
- Sodium 150 mg
- Total carbohydrate 37 g
- Fibre 4 g
- Sugars 2 g
- Protein 4 g
- Iron 1.8 mg
