New Red Potatoes

Herbs and Butters

Recipe Ladies Family Herb Garden

1 pound new red potatoes, cut in half

2 tablespoons olive oil

2 garlic cloves, minced

1 green onion, chopped

1 tablespoon fresh Rosemary, * minced

Over medium heat, heat oil in a large frying pan. Sauté garlic and onion until tender. Add potatoes and sprinkle over Rosemary to cover potatoes. Place lid on frying pan, reduce heat and cook till potatoes are tender.

Yield: 4 servings.

*Harvest and preparation – For fresh use, harvest young, tender stems, but avoid taking off more than one-third of the plant at one time. Cut early in the morning, just after the dew has evaporated and before the sun is hot. Place tender stems in a colander and rinse under cold running water. Pat dry with paper towels. Discard stems and mince needles with a very sharp knife.

Carolyn Gass Hardimon, M. S. Home Economist