• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 4 pounds small red potatoes, peeled and quartered

  3. 2/3 cup olive oil

  4. 2 tsp. crumbled dried rosemary

  5. 1 1/2 tsp. coarse salt

  6. 1/4 tsp. pepper

  7. 2 tbsp. butter, diced

Instructions Jump to Ingredients ↑

  1. Place quartered potatoes in a large pot and add water to cover. Heat to a boil. Reduce heat and simmer potatoes about 20 minutes until tender. Drain potatoes well. Place potatoes in a large skillet. Drizzle olive oil over. Sprinkle potatoes with rosemary, salt and pepper and toss to coat. Dot potatoes with butter. Cover and cook about 25 minutes over medium heat, turning potatoes over occasionally, until tender and browned. Serve hot.


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