rosemary potatoes

I love the taste of fresh rosemary and decided to use some from my garden for these potatoes.  They were delicious.  If you have fresh parsley from the garden as well, that would also compliment the taste of this dish.

To make these potatoes, I used my electric skillet, but they can also be prepared on the stovetop.  I used seven small red potatoes, olive oil, black pepper, about 2 tablespoons fresh rosemary, crushed garlic, and some chopped prosciutto.

First, I parboiled the potatoes for about 20 minutes.  I chilled the potatoes earlier in the day and then diced the potatoes.  Then, I browned the chopped prosciutto in the skillet with a tablespoon of oil and the flavors.  Then, I added the potatoes.

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I cooked them until they lightly browned, and then added some diced red pepper, grated Parmesan to taste and some fresh or dried parsley to taste.

These potatoes could be used to accompany eggs for breakfast or any meat or fish dish for dinner.  Excellent taste and flavor.

 

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