ROSEMARY POTATOES

SERVES 4

This is so good, very easy, healthy and versatile. It can be served with any number of main dishes, from meat to meatless. You can use fresh or dried rosemary. Sweet potatoes can be substituted for some of the white potatoes. Or you can use other types of potatoes, such as red russet or Yukon gold.

INGREDIENTS

1/4-cup olive oil (can use less)

5 large garlic cloves, minced

4 large white potatoes, scrubbed, cut into about 1-inch pieces

1 tablespoon dried rosemary, crushed

Salt and pepper to taste

Heat olive oil in large fry or sauté pan over medium heat; add garlic and cook about 1 minute, being careful not to brown. Add potatoes, rosemary, salt and pepper. Add just enough water to add moisture to bottom of pan. Cover and reduce to medium-low. Cook until potatoes are tender, about 30 minutes, stirring occasionally and adding water as needed. Serve immediately. Potatoes are also very good at room temperature.

Cooking Variation: Potatoes may be placed in a covered casserole, no water needed, and baked in a 400° F. oven for about 45 minutes. It takes a little longer, but requires no attention during baking.

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