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

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