Rosemary Potatoes

These potatoes are not just tasty; they’re frugal and easy too.  I like to serve them with steak, and have the leftovers as hash browns the next morning.

You’ll need:

4-5 large potatoes, unpeeled and diced

5 cloves garlic, minced

3 stalks fresh rosemary or 1T. dried (you can omit the rosemary, for plain potatoes)

1-2 T. olive oil

Microwave potatoes in a large bowl for 8-10 minutes, or until soft.  Mix in rest of ingredients until potatoes are coated.  Bake in a single layer at 450 for 30 minutes or until browned and slightly crispy.

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