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Rosemary's Baby Potatoes

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes to an hour
Cooking Time: 


This recipe was a good foundation, but I will do it a bit different next time. I feel adding the rosemary so early on made it taste burnt, and the potatoes took forever to cook. I think I will reverse the order of what goes into the pan.


and the award for the recipie with the most evil sounding name goes to...
what a great name! i should probably cook it and try it.  i just hope ruth gordon doesnt come knocking on my door. she was spoooooooooky!


These were good.  Next time I think I might not use the white wine....I used a lot and in the end still couldn't taste it.  The rosemary flavor was excellent with the reds.

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