Ingredients

• 1 1/2 pounds small red potatoes, rinsed
• 3 tablespoons olive oil
• 1 cup chicken stock
• 3 garlic cloves
• 1/2 tablespoon fresh rosemary, chopped
• Salt and pepper

Directions

1. Cut the potatoes in half and then place them into a pot where they will fit in a snug, single layer. Pour in the olive oil and the chicken stock. Add the garlic cloves, and sprinkle a pinch of salt and pepper.

2. Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes.

3. Remove the lid, turn the heat to high, and cook until the liquid reduces, becomes thick, and starts to coat the potatoes. Stir occasionally. Plate the potatoes, and sprinkle with the chopped rosemary. Season with salt and pepper if needed.

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