I tried this recipe from the cookbook “Skinny Italian” and I loved it!
I have eaten rosemary potatoes in the past, but I had never made them before this recipe.
What you need:
6 small red-skinned potatoes, scrubbed but unpeeled
2 Tbsp extra virgin olive oil
1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
1/4 tsp salt
and 1/8 tsp freshly ground black pepper
1. Pierce each potato a couple of times with a fork. Microwave until the potatoes are about half-tender, about 5 minutes. Cut lengthwise into quarters.
2. Heat the oil and rosemary in a large skillet over medium-high heat until the oils is hot. Add the potatoes. Cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Season with the salt and pepper and serve hot.
I love how easy these are, and my husband and kids love them too.