Sauteed New Potatoes with Rosemary

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Sauteed New Potatoes with Rosemary

 

1 1/2 to 2 pounds small red potatoes, scrubbed

3 Tbsp. olive oil

2 Tbsp. chopped fresh or 2 tsp. dried, crushed rosemary

Salt to taste

 

Boil potatoes, unpeeled, until just tender. Drain and cool. Cut potatoes into

halves or quarters, according to their size. Heat olive oil in skillet; add

potatoes, chopped rosemary, and salt to taste. Cook, turning occasionally,

until potatoes are golden brown. Turn into a serving dish.