ROSEMARY POTATOES
- 6 small red-skinned potatoes, scrubbed but unpeeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh rosemary or ½ teaspoon crumbled dried rosemary
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions:
So quick and easy—especially 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.