olive oil and or vegetable oil, as needed
1 twig rosemary
2 cloves garlic, minced
3 medium/small potatoes or equivalent baby new potatoes, diced
1/8 cup white cooking wine
pepper, to taste
1. Cover the bottom of the pan with oil. Heat on low. Add rosemary and minced garlic to the oil. Cover.
2. Once garlic has become translucent, add the potatoes. Add more oil over them, and shake the pan a bit. Turn the heat to medium, and let cook for a few minutes.
3. Add wine; should be just below the potatoes (don't cover them, but don't give them any chance to stick, either). Add pepper, to taste.
4. Let the wine reduce. Stir the potatoes by shaking the pan (with the lid on!), occasionally. Cook until the potatoes are soft and tender. This may take a little while, so be patient.