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Potato Fingerling Stir Fry
1 to 2 pounds small fingerling potatoes
1 to 2 sprigs of fresh rosemary, or 1 tablespoon dried, crushed
2 T olive oil
1 or more garlic cloves (to taste), peeled and chopped
Salt and freshly ground pepper to taste
1/2 c each of whole mushroom and fresh peas
Preheat the oven to 350°. Strip the stems off the rosemary and coarsely chop the needles, heat the olive oil medium low heat, add the potatoes, garlic, rosemary and a few grinds of pepper.
Fry, stirring occasionally, until the potatoes start to get crisp. Stir in the vegetables and cook for 2 or 3 minutes longer, cover the skillet and place in the oven to bake 15-25 minutes, until the potatoes can be pierced with a fork.
Serves 4 to 6
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