The "in-laws" were visiting from Nova Scotia when I first made this recipe. They may not be in my life anymore but potatoes last forever!
3 tbs olive oil
10 small red pototoes, quartered
1 tbs Rosemary, fresh and chopped
1/2 tsp salt
1/4 ground pepper
1/2 tsp garlic, finely chopped
In a 10 inch skillet heat oil; stir in all remaining ingredients. Cook over medium heat, stirring constantly, until crisply tender (30-35 minutes)
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