Tiny Sauteed Potatoes
For this recipe you need small red or white potatoes no bigger than 1/2" in diameter. Most supermarkets do not carry them, but you can find them at farmer’s markets in the fall when potatoes are harvested.
| 1-2 lb. | red or white potatoes, less than 1/2” diameter |
| 1-2 tablespoons | olive oil (clove and rosemary flavored) |
| to taste | salt and pepper |
Steps:
- Clean the potatoes and simmer in salted water for 8 to 10 minutes or until the potatoes are just tender to an inserted paring knife.
- Drain the potatoes and sauté in a little olive oil that is flavored with a minced garlic clove and rosemary.
- Sauté for 3 to 4 minutes to crisp the outside. Salt and pepper to taste and serve immediately.