Crispy Rosemary Potatoes

Start by microwaving 5-8 small baby red potatoes (5-6 if they are large like a tennis ball and 7-8 if they are smaller like a golf ball) for 6-7 minutes or until they are soft but still slight hard in the middle. Then cut the potatoes into cubes. Add 1 tbsp butter and 1 tbsp oil to your pan (a cast iron is recommended) over medium heat. Once the pan is hot, add your potatoes and increase the heat slightly over medium. Add 1/2 diced yellow onion and rosemary from 3-4 springs. Season with tons of salt and pepper! Don’t touch the potatoes much; let them sit in one spot on the pan for a while so they get extra crispy! Once you have the desired crispiness, season to taste and top with some grated Parmesan.