Name: Rosemary Hash Potatoes
Ingredients: 2 tb Olive oil; 1 cl Garlic, minced; 2 ts Snipped fresh rosemary; 1 1/2 lb Red skin potatoes, unpeeled and cut into 1/2 cubes leaves; 1/2 ts Salt; 1/2 ts Black pepper; Fresh rosemary sprig and tomato wedges (optional)

CATEGORY	CUISINE	TAG	YIELD
		Side dish, Holidays	4	To 6 serv

INGREDIENTS

2	tb	Olive oil
1	cl	Garlic, minced
2	ts	Snipped fresh rosemary
1 1/2	lb	Red skin potatoes, unpeeled and cut into 1/2 cubes leaves
1/2	ts	Salt
1/2	ts	Black pepper
		Fresh rosemary sprig and tomato wedges (optional)

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 Typed in
MMFormat by cjhartlin Source: Spice It Up! Nov.99
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 4, 1999

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