NEW POTATOES WITH ROSEMARY-SALTY JACKETS
4 pounds baby new potatoes
- 1 gallon water
- 1 1/3 cups salt
- 2 4 inch sprigs new rosemary
- 4 Tablespoons butter OR 4 Tablespoons EVOO
- 1/2 teaspoon chopped rosemary shoots
Wash potatoes and set aside. Meanwhile bring water, salt and sprigs of rosemary to a boil. Add potatoes and cook until tender, approximately 15 minutes; remove to colander to drain. As they dry, you will see the white frothy salt on their skins. Toss with a small amount of EVOO and another 1/2 teaspoon finely chopped young rosemary shoots.