4 cups diced yukon gold or red potatoes
2 tbs canola or vegetable oil
1/2 Vidalia Onion, diced (aprox. 1 cup)
2 cloves fresh garlic, minced
1/2 tbs fresh rosemary, chopped
2 tsp smoked paprika
1/2 tsp red pepper
Fresh salt and pepper to taste
Instructions:
Bring 4 cups of water to a boil. Add potatoes and par-boil for 6-7 minutes. Drain
Add oil to cast iron skillet on medium heat.
Add onions and saute for 5 minutes or until light brown.
Add garlic, potatoes and remaining ingredients. Saute till potatoes are crisp and browned.
Season with salt and pepper to taste.
