Baby Potatoes wth Rosemary Butter

New Potatoes are plentiful during the summer months, so I thought I would take advantage and make this very simple and yummy side dish.


Wine Pairing suggestion: Pinto Noir would be great here because it has a red wine flavor and complexity, but a white wine texture, so it would match nicely with the earthy potatoes, and is a light enough red to enjoy during the hot summer months. Remember this grape as being a great go-to with other earthy ingredients, such as mushrooms and truffles, beets and other root vegetables.

Baby Potatoes with Rosemary Butter

Serves 4

Ingredients

12 small to medium new or baby potatoes

2 tbsp finely chopped fresh rosemary

1/2 cup of unsalted butter

freshly ground pepper

large flaked sea salt to taste

Directions

Boil the potatoes in salted water until just tender. Drain well.

Melt the butter in a large, heavy skillet. Add the rosemary and potatoes and mix well. Continue cooking, stirring frequently, for 5 minutes, or until the potatoes are thoroughly coated in rosemary butter and are starting to brown.

Serve potatoes in a large bowl and sprinkle with sea salt and pepper. Serve immediately.

Enjoy!