Garlic and Rosemary Potatoes

Here's another recipe from Premeditated Leftovers, one of my favorite blogs to visit. As soon as you see this recipe, I can predict what your first thought will be... "Wow, that's a lot of garlic." But nope, it's not a lot of garlic, it's the perfect amount. I ate these potatoes up in a heartbeat and pretty much ignored the rest of the meal (we were having ribs that night, so that's saying somethin'). You must try this recipe - must, must, must.

And a big plus --- the recipe is low in fat because there isn't any butter. This is a very good thing for me because I still have 12lbs to get rid of to get back to my pre-pregnancy weight. And you won't miss the butter because it's so packed full of flavor. Did I mention that you must, must, must try this??? Because you must. :)

Also, my two cookbooks arrived the other day so I'll be trying out some new recipes. Expect a book review soon.

Garlic and Rosemary Potatoes
Serving Size = About 4
Original Recipe: Premeditated Leftovers

2 1/2 - 3 lbs red potatoes, washed and quartered (I used russet, peeled)
2 tablespoons olive oil
6 green onions, thinly sliced (I used a regular onion)
8 garlic cloves, minced
1 tablespoon parsley (I used fresh)
1 1/2 teaspoons rosemary, crushed (crush it well)
1 teaspoon basil
1/4 teaspoon pepper
Salt, to taste

Place potatoes in a large pot, cover with cold water, turn heat to medium-high and boil until fork tender (12 - 15 mins).
Drain the potatoes and pour into a bowl, set aside.
In the large pot, over medium heat, add the oil and saute the onion for several minutes until it starts to soften. Add the garlic, rosemary, and parsley. Cook for just a minute and then add the potatoes back in, add the salt/pepper, toss well and cook for about 3 more minutes. Remove from heat and serve.