4 - 6 servings
1 large russet or baking potato (12 to 16 ounces)
1 large sweet potato (12 to 16 ounces)
1/2 onion, chopped
1 tablespoon chopped fresh rosemary leaves
1 Tbsp. garlic
2/3 tablespoons olive oil
* salt & coarse ground black pepper
Peel potatoes. Cut into 3/4-inch cubes. Chop onion and rosemary. Chop garlic very finely to mince.
Heat oil in a large nonstick skillet over Medium heat. Add onion and garlic; sauté 5 more minutes.
Cover skillet; reduce heat to Medium-Low and cook 20 to 25 minutes until potatoes are tender. Stir potatoes occasionally during cooking time to prevent sticking. Season to taste with salt and pepper to serve.
No Nutritional Information Available