Rosemary Sautéed Potatoes Time: 40 minutes
2 - 3 potatoes
1 tbs fresh chopped rosemary
2 cloves garlic
1 tbs oil
salt - sea salt is nice
Cut potatoes in half (the short way). Put into a sauce pan, cover with water (add a pinch of salt) and bring to a boil over medium-high heat. Partially remove cover and continue to cook until barely done - about 15 minutes. Drain, cover with cold water and drain again. Let rest for 5 minutes, then cut into slices 1/2" (1.25cm) thick - about 3 slices per half. Mince garlic and finely chop rosemary. (or snip with scissors) Heat oil over medium-high heat in large, nonstick skillet. When hot add potato slices (placing each flat), rosemary and garlic - sprinkling over potatoes and into oil. Sauté until lightly browned, 6 - 8 minutes. Turn and brown other side. Sprinkle with salt and serve.
Cooking for Two? Or more?
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