- 6 small red-skinned potatoes, scrubbed but¬†unpeeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh rosemary or ¬Ĺ teaspoon¬†crumbled dried rosemary
- ¬ľ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
So quick and easy‚ÄĒespecially with the¬†microwave shortcut. We make this at least¬†once a week. First you have to pierce each potato a couple of times with a fork. ¬†Than place¬†in a single layer in a microwave-safe baking dish and cover¬†with plastic wrap. Microwave on High until the potatoes are¬†about half-tender, about 5 minutes. Carefully remove the¬†plastic wrap (watch out for the steam!), and let the potatoes¬†cool until easy to handle. Cut the potatoes lengthwise into¬†quarters. Heat the oil and rosemary in a large skillet over mediumhigh¬†heat until the oil 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.