Wed 24 Dec 2008
2lbs red bliss potatoes
3 cloves garlic, peeled and chopped
1 tbs chopped fresh chives
2 tsp chopped fresh rosemary
3 tbs butter
rosemary, for garnish
Using peeler, peel 1/2″ thick strip from the middle of each potato.
In saucepot, bring potatoes and enough salted water to cover to a
boil. Cook 15min or until tender; drain. In saucepot, cook garlic,
chives and rosemary in butter 2min. Add potatoes to saucepot and
gently toss to coat. Place tossed potatoes in warm serving bowl.
Garnish with rosemary, if desired.