Rosemary garlic potatoes

IMG_20180416_200424.jpg

sorry for the terrible photo. not #foodporn

Adapted from Ina Garten

Ingredients
6 red potatoes, quartered
1/8 cup good olive oil
kosher salt
freshly ground black pepper
3 cloves garlic, minced
minced rosemary leaves
1 tablespoon butter (I used 1.5, cuz more butter, the better)
1/4 cup shredded cheese (I used smoked gouda, which I had on hand)
1/2 onion, chopped
1/2 box of frozen mixed vegetables (peas, corn, carrots, beans mix)
Melted butter to brush on top of mashed potatoes

Directions:
Cut the potatoes in quarters and cover the chopped potatoes in cold water plus an inch. Boil for 5-10 minutes until cooked through. Drain water. Place potatoes in a pan with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Pan fry the potatoes in 1 layer until browned and crisp. Flip with a spatula during cooking to ensure even browning. Remove the potatoes from the heat, season to taste, and serve. Fry the vegetables with some butter, salt, and fresh cracked pepper. Add a protein of your choice if you so desire (I used herbed turkey breast).

~Jessica

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