This recipe for skillet potatoes is so good, very easy, healthy and versatile. I got it from Italian friends. It can be served with any number of main dishes, from meat to meatless. You can use fresh or dried rosemary. I prefer to use Yukon Gold potatoes, but any potato you have on hand will do. I have even substituted sweet potatoes for some of the white. See the notes below for a baked version.
- 2 tablespoons olive oil
- 5 large garlic cloves, minced
- 4 medium white potatoes, scrubbed, cut into about 1-inch pieces
- 1 tablespoon dried rosemary, crushed
- Salt and pepper to taste
Heat olive oil in large sauté pan or skillet 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.
Notes: Potatoes can 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. These potatoes are also very good warm or room temperature.