Ingredients
1/2 yellow onion, diced
1/2 Tablespoon pure coconut oil
2 Tablespoons Extra Virgin Olive Oil
2 small-to-medium Yukon Gold potatoes
1 teaspooon rosemary
Salt or Tony Chachere’s Original Creole Seasoning or other seasoning salt to taste
Preparation
Chop the onions and begin frying in a pan (I used a medium cast iron)
Slice the potatoes and chop into bite-size or slightly bigger pieces.
When onions begin to be translucent, add potatoes. Sprinkle on rosemary. Sprinkle on (seasoning) salt.
Stir occasionally for about 15 minutes until potatoes cook through and some are browned.
Enjoy!
