Recipe for Rosemary Potatoes - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

This recipe is the perfect accompaniment to almost any grilled or roasted dishes, be it meat or seafood. Wild herbs, such as the rosemary in this recipe, grow in abundance throughout Greece and are used in many dishes of that country.

[Credit: ©]
Credit: ©

Preparation time: 10 minutes

Cooking time: 5 to 8 minutes

Yield: 6 servings

1-1⁄2 pounds baby potatoes

1 cup olive oil

1 tablespoon rosemary needles only, coarsely chopped

Salt to taste

  1. Peel and wash the potatoes well.

  2. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes. Stir immediately and cover the pan with a lid.

  3. Cook for 15 to 20 minutes or until the potatoes are browned and fork-tender. Sprinkle the potatoes with the rosemary.

  4. Using a slotted spoon, remove the potatoes to a serving dish. Sprinkle with salt and serve immediately.