Ingredients

• 12  small red potatoes (about 3 pounds)
• 1/4  cup butter or margarine
• 1  tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed (optional)
• 1/2  teaspoon salt
• 1/4  teaspoon pepper

Directions

Scrub potatoes thoroughly with a stiff brush. Cut potatoes into quarters. Cook potatoes in a 4-quart Dutch oven in a small amount of boiling, lightly salted water for 15 to 20 minutes or until tender; drain.

Meanwhile, heat butter or margarine in a small skillet over low heat until melted. Stir in the rosemary, if using, salt, and pepper. If using rosemary, cook and stir over low heat for 2 minutes. Gently toss cooked potatoes in a bowl with the butter mixture until potatoes are coated. Makes 12 servings.