Place potatoes in a large pot and cover with water. Bring to a boil and cook for 7 minutes. Drain and let cool until you can touch them easily. Slice the potatoes into thick coins (about ¼-⅓ inch thick).

Add the olive oil and butter in a large skillet (12 inches or larger is better or else you may need to do this in batches) over medium heat. Once the butter is melted, add in the rosemary and let cook for 30 seconds.

Add the potatoes in a single layer and sprinkle with garlic powder, salt and pepper. If the skillet is too full, the potatoes will steam instead of crisp. Work in batches if needed. Cook for about 15 minutes, flipping halfway. I like to spoon the rosemary butter mixture on top of the potatoes a few times while they’re cooking. You want them to be a deep golden brown on each side and starting to get a bit crispy around the edges. If the pan gets too dry, you can add in a little more butter or olive oil.

Remove from the heat and sprinkle with additional salt and pepper to taste + fresh rosemary. ENJOY!

*Fresh rosemary offers a more vibrant flavor. If using dried, reduce the amount to 1 teaspoon.

You can use other herbs instead of rosemary: Thyme, sage, or oregano are great substitutes. Fresh parsley can also be added as a garnish after cooking.

Add FRESH garlic at the end: If you love fresh garlic, stir minced garlic into the skillet during the last minute of cooking for a bold flavor boost.