FINGERLING POTATOES WITH ROSEMARY
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
-
Add potatoes to pot and fill with cold water.
-
Bring to boil and turn heat down and simmer for about 5 minutes. drain and set aside to cool.
-
When cool, cut in half lengthwise.
-
In a 12” skillet heat butter over medium-high heat, add garlic and rosemary and cook for 2 minutes, stiring to avoid burning garlic.
-
Add potatoes, stir and cook until they are nicely browned and easily pierced with knife, about 10 minutes.
-
Salt and pepper to taste and serve while hot.