Rosemary Breakfast Potatoes

The perfect companion to your Saturday morning brunch menu.

Whip up this declines side dish for your at-home brunch. This magic recipe makes the perfect creamy yet crunchy potatoes. Just look at them… golden perfection!


4 medium/large red potatoes, cubed and rinsed

2 large cloves garlic, thinly sliced

3 teaspoons chopped fresh rosemary

3 tablespoons grated parmesan cheese



  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