Recipe Mama

Rosemary buttery Potatoes December 13, 2008

Rosemary (fresh is best)
Chives or spring onions (optional)
garlic (optional) (I must admit, I use powder for this)
Salt & pepper
Cardamon (ground) (optional)

1). Chop potatoes (unpeeled) into 1/4 and boil until the skins are just starting to lift (when they are soft)
2). Drain and put back into the pot, add a good knob of butter and some fresh rosemary leaves, a sprinkle of salt and a dash of cracked pepper. You could add the optionals.
3). Carefully mix it all around so you don’t break the potato up too much, and serve.


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