Rosemary hash potatoes
4 To 6 serv
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | clove | Garlic, minced |
| 2 | teaspoons | Snipped fresh rosemary |
| 1½ | pounds | Red skin potatoes, unpeeled and cut into 1/2 cubes leaves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| Fresh rosemary sprig and tomato wedges (optional) | ||
Directions
Heat oil in large skillet over medium heat until hot. Add garlic and snipped rosemary; cook and stir 2 minutes. Add potatoes, salt and pepper.
Cook 5 minutes; stirring occasionally. Reduce heat to medium-low; cook, uncovered, about 20 minutes or until potatoes are golden brown and crisp, turning occasionally. Garnish with rosemary sprig and tomato, if desired.
Serve hot. Refrigerate leftovers. Makes 4 to 6 side-dish servings Typed in MMFormat by cjhartlin Source: Spice It Up! Nov.99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 4, 1999