Potatoes with Sun-Dried Tomatoes and Rosemary


Consider yourself warned: I have to make extra because I keep “taste-testing” during preparation!

In a large nonstick saute pan, cook the oil to a sizzle over medium-high heat.

Add the potatoes and cook for 2 minutes without stirring to brown on one side.

Stir in the rosemary and cook for 2 minutes.

Add the salt and pepper. Stir and cook 2 minutes.

Stir in the whole garlic cloves and cook for 2 more minutes.

Add the sun dried tomatoes, stir, and cook for 5 minutes.

Add the oregano, stir, and cook for 1 minute.

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.


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