Pan Roasted Potatoes

Servings: About 4


1 bag of yukon golden potatoes (about 15-20 small)

3 tablespoons olive oil

1 garlic clove, crushed

1 tsp coarse sea salt

1 tablespoon fresh thyme

1 tablespoon fresh rosemary


Wash, but do not peel potatoes. Place in heavy metal size fry pan with  olive oil. Cook 25 minutes on a low heat, occasionally rolling the pan to even brown the potatoes.

Add garlic, salt, thyme and rosemary.

Cover the pan and cook until down, about 10 minutes more.


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