Ingredients
1lbteeny tiny potatoes
2tspoil
1tspkosher salt
fresh cracked pepper
2tbspfresh rosemary,or herbs such as thyme or dill
Preparation
Place potatoes in a skillet with oil, salt and pepper on low heat.
Cook with a tight lid on for about 20 to 25 minutes, shaking the pan occasionally to prevent the potatoes from burning.
Remove from heat and let them sit 5 minutes without removing the lid.
Toss with fresh herbs and serve hot.
Preheat the grill.
Toss potatoes with oil, rosemary, salt and pepper.
Make 4 foil packets with aluminum foil and divide potatoes between each packet; tightly close foil.
Grill on low heat for 20 to 25 minutes; let them rest for 5 minutes before opening foil.
Be careful with the steam when you open the packets.
