• In colander, rinse potatoes under cold running water; pat dry.
• In large skillet, heat oil over medium-high heat; add potatoes, stirring to coat with oil. Cook, without stirring, for 5 minutes or until browned on the bottom.
• Reduce heat to medium. Sprinkle potatoes with rosemary, stirring to combine well. Cook, stirring occasionally, for 12 minutes or until potatoes are well browned and tender. Transfer to serving dish; season with salt to taste.

Recipe provided by Chef Sharon Sanders