Rosemary Country Sweet Potatoes

Rosemary Country Sweet Potatoes

My mom used to make breakfast on the weekends that would include diced up country potatoes pan fried in a little olive oil. Usually a russet, if I remember correctly. But I really like red potatoes and they are less starchy, so occasionally I do the same for my family. My husband mentioned me making the country potatoes his mom would make - similar to mine, but sliced thin. I happened to buy one big, white, sweet potato the other day, so I cut up half of it into thin slices and popped the other half into the microwave to eat for lunch at work the next day.

Onto these delicious potatoes (which I served with the pork chops).

  • 1 large sweet potato, sliced 1/8" thick
  • 1/2 teaspoon rosemary, dry or fresh, chopped fine
  • salt and pepper
  • 2 tablespoons olive oil

Slice your potato into thin slices, sprinkle with salt, pepper, and rosemary. Set aside. Heat olive oil in frying pan. Add potatoes to the pan and cook till crispy around edges. Flip potatoes over and continue to brown till cooked through.

Once these are done, about 6 minutes each side, they taste a bit like a delicious savory's the only way I can describe it. My first born wasn't a fan, but I devoured them!

One large sweet potato should serve 3-4 as a side dish.