Rosemary New Potatoes


(4 servings)


  • 1 Lb. peeled new potatoes
  • 2 ounces leek, white part only
  • 1/2 Tbsp butter
  • 1 shallot, minced
  • 1 medium tomato, seeded and diced
  • 3 sprigs Italian parsley
  • 3 sage leaves
  • 1 rosemary sprig, leaves only
  • 1 Tbsp Beyond the Olive Rosemary flavored olive oil
  • Salt & pepper


Butter a microwave-proof pan and add the potatoes, sprinkle with the minced shallots, add 1 1/2 cups of water. Cover with microwave-proof plastic film and transfer to the microwave; cook for 8 minutes. Meanwhile, mince the leeks with the parsley, rosemary and sage. In a non-stick skillet, heat the Rosemary olive oil, add the potatoes and cook until slightly browned. Add the minced leek and herb mixture and sautè briefly over high heat; season with salt and freshly ground black pepper. Stir in the diced tomato and serve immediately.