7 lg. Idaho potatoes, peeled
2 tbsp. butter
2 tbsp. olive oil
2 tsp. dried rosemary
2 garlic cloves
Salt and pepper to taste

With melon-baller scoop potatoes into balls. Fill a saucepan half full of water. Bring water to a boil. Add potatoes and boil 1 minute. Drain on paper towels.

Melt butter with oil in pan. When butter foams, add potatoes, rosemary, garlic, salt, and pepper. Cook over medium heat, turning frequently. Remove garlic. Serve.