• 8-12 small new potatoes
  
• 2 or 3 sprigs fresh rosemary (20-40 leaves in all)
  
• 1/3 cup extra-virgin olive oil
  

This is my wife's rosemary potato recipe. She doesn't measure the
ingredients, so quantities are approximate (and aren't important
anyway).

The potatoes become crusty on the outside and creamy on the inside,
and perfused with a lovely rosemary and olive oil flavour.

Scrub, but do not peel the potatoes. Halve or quarter lengthwise. If
only larger potatoes are available, cut into wedges. The pieces
should be 1 to 1 1/4 inch thick at the thickest part. You want them
to be uniform so the pieces cook evenly.

Heat the oil over moderate heat in a large frying pan. Place the
potatoes, cut side down in the pan, cover, and cook on moderately low
heat for 25-35 minutes. As each side becomes browned, turn the
potatoes so all sides become brown and crusty. After half the cooking
time, add the rosemary. Potatoes are done when all sides are browned
and the insides are soft. Serve immediately. The rosemary may
optionally be served as well.