Rosemary Buttered New Potatoes

1. 1

   Cut potatoes in half and saute them in butter in a heavy, nonstick, large saute pan, Dutch oven or electric skillet, until golden and beginning to crisp on the outside, about 25 minutes.

2. 2

   Add the rosemary and scallions to the pan and stir well.

3. 3

   Saute contents gently for another 10-15 minutes or until potatoes are tender.

4. 4

   Season, to taste, with salt and pepper and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.