Potatoes, Rosemary, Sauteed

By Floridaberry

Ingredients

• 4-5 Large potatoes (Used small ones)
• 1/3 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 3 cloves garlic, crushed
• salt and black pepper, to taste

Preparation

Step 1

1. Peel the potatoes and cut them into 3/4 inch cubes. Rince the potatoes in cold water and drain well and dry thoroughly on a clean tea towel.

2. Heat the oil in a large heavy-based skillet. Add the potatoes and cook slowly, shaking the pan occasonnally, for 20 minutes or until tender. Turn the potatoes frequently to prevent sticking. Partially cover the pan halfway through the cooking. The steam will help to cook the potatoes through.

3. Add the rosemary and garlic, with salt and pepper to taste, in the last few minutes of cooking. Increase the heat to crisp the potatoes, if required.