Mondays With Michelle: Rosemary Potatoes

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Happy Monday! I hope you all had a wonderful weekend!

Today I wanted to share one of my favorite easy side dishes… Rosemary Potatoes. This is for those nights when your family is staring at you with hungry eyes and all you’ve got is some miscellaneous meat defrosted in the refrigerator and no idea what to make with it. These potatoes are great with chicken, beef, lamb, veal, pork. You name it, they potatoes are the perfect compliment!

Parboiled potatoes cooking in butter

• 1 small bag of petite red potatoes
• 2 Tbs butter
• 1 bunch of fresh rosemary (chopped)
• Salt/White Pepper to taste

1. Bring a large pot of water to a boil. (We want to parboil the potatoes to speed up the cooking process.)
2. Cut potatoes in half, or quarters depending on the size.
3. Drop the potatoes in the boiling water—let cook until just underdone. About 10-15 minutes, depending on the size of the potatoes.

Salt and rosemary added

4. Drain the potatoes once done.
5. Add the butter to a large sauté pan over medium heat.
6. Add the parboiled potatoes to the butter.
7. Season with several pinches of salt/white pepper.
8. Add the chopped rosemary.
9. Toss the potatoes in the butter, rosemary and seasoning to evenly coat.
10. Allow to cook for a couple of minutes until done.
11. Taste and adjust seasoning as needed and serve.

The PERFECT Side Dish!

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