3 pounds baby red potatoes
2 tablespoons olive oil
4 crushed garlic cloves
1/4 cup minced fresh rosemary
1/4 cup butter
Salt
Freshly ground black pepper |
Scrub the potatoes, and if desired, remove a thin strip of peel from around the centers of the potatoes. Cook the potatoes in a large pot of salted boiling water until tender, about 20 minutes. Drain well, then return to the pot. Place the pot over medium high heat and add the olive oil, garlic, and rosemary. Cook, stirring constantly, until the potatoes are light golden brown and the garlic is fragrant, about 5 minutes. Be careful not to overcook or burn the garlic. Add the butter and season to taste with salt and pepper. Serve hot.
These potent potatoes are a holiday staple in our household. They are quick, easy, and elegant…but with a rich garlic and rosemary flavor everyone adores. They are great with almost any hearty main course, especially ham. We boil the potatoes a few hours ahead of time (or even a day or two in advance and refrigerate until a few hours before serving) and keep at room temperature until adding the rest of the ingredients and browning at the last minute. |
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