Rosemary Potatoes

Serves 4

This recipe for skillet potatoes, that came from Italian friends, is very easy, healthy and delicious. 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.

Ingredients

• 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.

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