Purple Potatoes with Garlic and Rosemary

Ingredients:

• 1 lb purple potatoes

• 2 tbsp butter

• 2 garlic cloves, minced

• 2 tsp finely chopped rosemary

• salt and pepper, optional

1. Bring a pot of water to boil on medium heat.

2. Scrub potatoes. Place in boiling water and let cook for 8 to 10 minutes, depending on the size of the potatoes. Test for doneness with a fork. Allow to cool for a few minutes.

3. Melt butter in a small skillet on medium heat, add garlic and rosemary and saute for 1 to 2 minutes. Do not allow garlic to get brown.

4. Once potatoes have cooled, slice in half, lengthwise.

5. If using salt and pepper, sprinkle on potatoes.

6. Drizzle garlic-rosemary-butter onto potatoes. Serve warm.

Serves: 4

Notes&Tips:

• Purple potato is one of my favorite potatoes. I enjoyed these potatoes best when they are boiled. Adding garlic and rosemary to these purple potatoes place them in class of their own. They are unabashedly delicious and very pleasing to the eye.

• It is not easy to get these potatoes all in one size at the grocery store. So if you have different sizes, be sure to remove the smaller potatoes first before they are overcooked.

• I do not believe this recipe requires any salt or pepper. The garlic and rosemary along with the butter provide adequate seasoning to these wonderful potatoes. However, if you happen to use more salt in your diet, then add salt, and a touch of pepper.

• I served my Purple Potatoes with Garlic and Rosemary with Pan Seared Walleye with Rosemary-Lemon-Garlic-Butter-Sauce. You can find the Walleye recipe on this site.