BOILED then ROASTED rosemary & garlic potatoes

These little boiled then roasted medallions of potato deliciousness are the prefect accompaniment to your grilled main dish! Grab a bag of small potatoes, olive oil, a sprig of rosemary, 3-5 cloves of garlic, salt, pepper, and follow these instructions!

Preheat your oven to 425 degrees. Half and quarter your potatoes so they are similar in size. Place in the bottom of a large stock pot. Fill with water 3/4 full, add a tbsp of salt, and bring to a boil. Boil the potatoes until just fork tender. {You can add another couple cloves of smashed garlic to the boiling water to enhance the garlic flavor.} Drain and place back into the stock pot. Add a couple swirls of olive oil and gently {so you don't break the potatoes apart} toss to coat. 

Remove the rosemary from the woody stems. Using a chopper, mince the rosemary and garlic together. Add to the stock pot along with salt & pepper to taste. Toss again to coat. Spread on a rimmed baking sheet and pop into the oven for about 25 minutes, or until browned. Use a spatula to flip potatoes about halfway through roasting time for even browning. {You can even flip on the broiler if you like to get your crunch on. Just watch them so they don't burn!}

Dip them in some sour cream. Better yet, chop up some more garlic and chives and stir them into your sour cream first!

And may I say...they were SPLENDID with our brats, hot off the grill!