Recipe for Rosemary Hash Potatoes

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Yield:

4 To 6 serv

Ingredients:

Amount	Ingredient
2 tbl	Olive oil
1 cl	Garlic, minced
2 tsp	Snipped fresh rosemary
1/2 lb	Red skin potatoes, unpeeled and cut into 1/2 cubes leaves
1/2 tsp	Salt
1/2 tsp	Black pepper

Instructions:

Instructions: 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

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