Rosemary Potatoes

Serves 4.

Ingredients:

1 3/4 pounds Russet potatoes, peeled and cut into small cubes (about 4 cups)

1 tablespoon unsalted butter

2 tablespoons extra virgin olive oil

3 tablespoons fresh rosemary, minced

Kosher salt to taste

Instructions:

In large, non-stick saucepan, melt butter with oil over medium heat until hot but not smoking. Add cubed potatoes. Toss to coat in oil and butter. Cover and cook for 10 minutes, turning occasionally, or until nicely browned. Add rosemary. Cook, covered, over low heat for about 10 more minutes.

Add salt and toss gently. Serve immediately.