Sunday, March 29, 2015

Rosemary Garlic Red Potatoes

Anytime I suggest a dinner that consists of man-food, like pork/beef and potatoes, my husband always walk away from the table with a full belly. I'm not one for pork or beef (I could eat chicken every day), but I do try to cook it every now and again. 
 
I had purchased a lean pork tenderloin (Hormel brand - peppercorn seasoned) from Publix last weekend and we never got around to eating it during the week. Normally I just buy plain pork tenderloin and season it myself because the pre-seasoned ones are always way too salty for me. (I pretty much don't cook with salt, I hate it. Plus it's bad for you). But, Publix had them on sale, so I bought one anyways.
 
I decided to dice up some red potatoes, cook them in olive oil, and some spices, and serve that with the pork tenderloin and a side of steamed broccoli. Oh, my yum! I always have a hard time cooking potatoes this way, but I think I nailed it this time! Since it's a recipe I came up with myself, the recipe is below! 
 
 
 
Rosemary Garlic Red Potatoes
Red potatoes
Olive oil infused with garlic and rosemary (Or you could use regular olive oil and add fresh garlic and rosemary)
Chopped white onion
Black pepper
 
1. Heat oil in pan on stove - while you are doing this, wash and chop up the red potatoes. I did a couple of potatoes and it was enough for my husband and I for dinner and then leftovers for him for the next day.
2. Chop up white onion (1/4 of an onion).
3. Add red potatoes and onion.
4. Sautee on medium heat for about 10 minutes, stirring frequently to prevent potatoes from sticking to bottom of pan.
5. Cover pan with lid and continue to sautee on low heat for another 15 minutes.

Pairs well with chicken, pork, and/or seafood! 
 
 

Enjoy your Sunday!
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