8 lg. Idaho potatoes, peeled
2 tbsp. butter
2 tbsp. olive oil
2 sprigs fresh rosemary or 2 tsp. dried rosemary
2 garlic cloves
Salt and freshly ground pepper to taste

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

Melt butter with oil in a large skillet. When butter foams, add drained potatoes, rosemary, garlic and salt and pepper. Cook over medium heat, turning frequently. When potatoes are golden, remove garlic and fresh rosemary, if using. Serve immediately. 4-6 servings.