3 lbs quartered new potatoes or thick-sliced russets
4 sprigs of fresh rosemary or 4 tbs dried rosemary
1 cup water
1 tbs butter or olive oil
2 tbs NIKKI’S HOT SEASONING (more or less according to taste!)
~No need to add extra salt – all spices have been blended perfectly for this recipe~
In a large, oven-proof skillet, combine potatoes, rosemary – stripped from stems,
butter, NIKKI’S HOT SEASONING and water. Heat until boil, cover and reduce to
simmer. DO NOT STIR! Add more water if pan becomes dry before cooking time ends.
Cook for about 45 minutes or until remaining water is absorbed. Uncover and place
on the top rack of a preheated oven set to broil for 5 to 10 minutes or until edges
become crispy. Makes about 6 one cup servings.