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