Serves: Makes 4 servings
- 1½ pounds creamer potatoes
- 2 tablespoons extra virgin olive oil
- 1 rosemary sprig, 6 inches long
- 6 cloves garlic, peeled
- Kosher or sea salt
Procedures:In the world of the potato farmer, creamers are the smallest new potatoes, ranging in size from a marble to a Ping-Pong ball. In less cholesterol-conscious times, cooks probably simmered them in cream—hence the nameᾹbut olive oil makes a more heart-healthy choice today. Cooked in a covered skillet with a sprig of rosemary and whole cloves of garlic, they brown beautifully and absorb the aromas of the seasonings. Potato enthusiasts can make a whole meal of them with a salad and a piece of cheese but, of course, they can be a side dish, too.
- Put the potatoes, olive oil, rosemary, and garlic in a heavy skillet just large enough to hold the potatoes in a single layer. Season with salt. Cover and cook over moderately low heat, shaking the skillet occasionally to rotate the potatoes, until the potatoes are tender when pierced, about 30 minutes, depending on their size.
- Remove the rosemary sprig and sprinkle with more salt. Serve immediately.