As a side dish to our blackened salmon we wanted something with a lot of flavor. We had about 1 ½ pounds of fingerling potatoes and sliced then into 3 pieces, not too thin otherwise they would break apart in the pan. Adding a little chopped rosemary really adds a lot of flavor to otherwise flavorless potatoes, but don't add too much or you won't taste anything else. Cook for 15 - 20 minutes over medium-low heat, deglaze with vermouth if necessary. Near the end of cooking throw in about 3 or 4 cloves of chopped garlic and a little extra virgin olive oil, serve.
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