- 1 lb teeny tiny potatoes
- 2 tsp oil
- 1 tsp kosher salt
- fresh cracked pepper
- 2 tbsp fresh rosemary (or herbs such as thyme or dill)
On the stove:
Place potatoes in a skillet with oil, salt and pepper on low heat. Cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Toss with fresh herbs and serve hot.
Toss potatoes with oil, rosemary, salt and pepper. Make 4 foil packets with aluminum foil and divide potatoes between each packet; tightly close foil. Grill on low heat for 20-25 minutes; let them rest for 5 minutes before opening foil. Be careful with the steam when you open the packets.