3 tbsp. light olive oil
2 cloves garlic, minced
1 1/2 lb. new potatoes, scrubbed and cut in 1-inch pieces
1/2 tsp. salt
1/4 tsp. pepper
2 1/4 tsp. fresh rosemary, crumbled

Heat olive oil and minced garlic in 10-inch heavy skillet over low heat until garlic starts to sizzle, about 10 minutes. Add potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and tiny pinch rosemary; toss to coat. Increase heat to medium and cook, covered, until potatoes are tender when pierced, about 15 minutes. Uncover skillet. Increase heat to high and cook, stirring frequently, until well browned, 3 to 4 minutes. Sprinkle with remaining rosemary and additional salt and pepper. Any leftovers make ideal additions to beef or turkey hash.