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FINGERLING POTATOES WITH ROSEMARY

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INGREDIENTS

  • 1 lb. fingerling yellow potatoes

  • 4 cloves garlic finely chopped

  • 2 tablespoons butter

  • 2 tablespoons fresh rosemary, coarsely chopped

  • salt and pepper to taste

DIRECTIONS

  1. Add potatoes to pot and fill with cold water.

  2. Bring to boil and turn heat down and simmer for about 5 minutes. drain and set aside to cool.

  3. When cool, cut in half lengthwise.

  4. In a 12” skillet heat butter over medium-high heat, add garlic and rosemary and cook for 2 minutes, stiring to avoid burning garlic.

  5. Add potatoes, stir and cook until they are nicely browned and easily pierced with knife, about 10 minutes.

  6. Salt and pepper to taste and serve while hot.