Rosemary Breakfast Potatoes

Rosemary Breakfast Potatoes


Looking for the perfect side dish for your at-home Easter brunch? Look no further! Chef Kevin has figured out the magic recipe for the perfect creamy yet crunchy potatoes. Just look at them... golden perfection! These potatoes are especially decadent when paired with Kevin's kale and artichoke frittata which can be found here.

Here is what you are going to need to pull these potatoes off:



4 medium/large red potatoes, cubed and rinsed

2 large cloves garlic, thinly sliced

3 teaspoons chopped fresh rosemary

3 tablespoons grated parmesan cheese

A few pinches of salt

3 tablespoons California Select EVOO 



  1. Preheat oven to 400°F. In a large pan on medium-high heat, start cooking the potatoes in the EVOO, stirring occasionally. Cook for 6-8 minutes, or until browning and softening occurs. Add a few pinches of salt.
  2. Stir in the rosemary, garlic, and parmesan cheese and transfer the pan to the oven. Bake for 8-10 minutes, or until cheese has browned and potatoes are tender.


And voila! As easy as that and you will have your roommates drooling over the smell of the house! We hope you enjoy and have a very happy and safe Easter.

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