Rosemary Potatos

I use small new potatoes, wash them and quarter them, then throw them into a pot with fresh rosemary, olive oil and a pinch of sea salt. I cook on high heat for a short time, then put 1/4 cup of water in and cover the pot turning down the heat to medium. Cook them for 10-15 minutes with the lid on. They are ready as soon as the potatos are cooked all the way through.

These soak up the olive oil and rosemary flavors and are a great side for any meal.