I got the idea for these from the Lidia's Chicken and Potatoes posted at Barbara's blog. The potato idea looked so good, it seemed a shame to limit it to serving with chicken.
These were definitely a hit. The only problem was that I didn't make enough! I had no idea they'd be this good. Next time, I'll make a bigger batch. They require a little "babysitting" but they're worth it!
2 or 3 small potatoes per person
2 tbl olive oil
1/4 tsp salt
1/4 tsp rosemary
Rinse and dry potatoes. Leave skins on. Cut potatoes in quarters.
Toss potatoes in a bowl with olive oil and salt.
Heat a heavy skillet over medium heat until it is hot. Pour in potatoes and scrape all the extra oil out of the bowl. Don't turn potatoes for the first 5 minutes.
Stir potatoes and cook another 5 minutes.
Add rosemary and turn potatoes.
Cover and cook 7 minutes.
Stir, cover and cook another 7 minutes.
Stir, cover and cook 10 more minutes.
Stir and cook 10 minutes UNCOVERED.
They are yummy, aren't they? And leftovers reheat great on a cookie sheet in a hot oven.
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