Directions

1. Consider yourself warned: I have to make extra because I keep “taste-testing” during preparation!
2. In a large nonstick saute pan, cook the oil to a sizzle over medium-high heat.
3. Add the potatoes and cook for 2 minutes without stirring to brown on one side.
4. Stir in the rosemary and cook for 2 minutes.
5. Add the salt and pepper. Stir and cook 2 minutes.
6. Stir in the whole garlic cloves and cook for 2 more minutes.
7. Add the sun dried tomatoes, stir, and cook for 5 minutes.
8. Add the oregano, stir, and cook for 1 minute.
9. Serve with your favorite meat or chicken, but trust me when I tell you that these potatoes are also fantastic with nothing else on the plate.

Ingredients:

• 2 large russet potatoes, peeled and cut into a 1/2 inch dice, parboiled for 5 minutes.
• 3 tablespoons extra light olive oil.
• 1 small branch rosemary, 4” long
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 garlic cloves, peeled
• 1/2 cup sun-dried tomatoes (canned in in olive oil), cut into strips.
• 1 tablespoon fresh chopped oregano or 2 teaspoons dry oregano