Ingredients
Scale
- One pound baby potatoes, cleaned and cut into ¼ inch coins
- One tablespoon vegetable oil
- One tablespoon olive oil, extra virgin
- One tablespoon rosemary, freshly chopped
- One teaspoon garlic powder
- ½ teaspoon chili powder
- Black pepper, freshly ground
- Kosher salt
Instructions
- Set a skillet on medium-high heat and pour the oil. Let it cook until hot, and add the potatoes. Season with the pepper, salt, and rosemary, and leave it to cook untouched for four to five minutes.
- When the potatoes turn golden and crisp, flip them and cook for another four to five minutes. Add the chili and garlic powder, and stir for about two minutes until the potatoes are soft. Serve warm and as desired.
Do you want more recipe ideas for stovetop baby potatoes? Watch this video.