Ingredients

1/4 cup olive oil

1 lb. of small new potatoes, halved

6 cloves of garlic, smashed

3 springs of rosemary

1/2 cup water + any extra water that might be needed

Coarse sea salt and fresh ground pepper

 

The making of...

In a large non-stick skillet, add your olive oil over medium heat and add the potato halves (cut sides down) and the garlic. 

 

Cook the potatoes until they have become golden-brown and then toss occasionally to slightly brown the skin sides - 6 to 8 minutes.

 

Add rosemary and the water and cover. Cook the potatoes for about 15-20 minutes or until fork tender. Add some more water if it evaporates before the potatoes are ready. 

 

Remove from the heat, strip the leaves from the rosemary stems and toss in the potatoes along with salt and pepper to taste. 

 

Serve immediately or keep warm.

Compliments to Chef Aline!