Potatoes with Sun-Dried Tomatoes and Rosemary - Nick Stellino Site

Ingredients

• 2 large russet potatoes, peeled and cut into a 1/2 inch dice, parboiled for 5 minutes.
• 3 tablespoons extra light olive oil.
• 1 small branch rosemary, 4” long
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 garlic cloves, peeled
• 1/2 cup sun-dried tomatoes (canned in in olive oil), cut into strips.
• 1 tablespoon fresh chopped oregano or 2 teaspoons dry oregano