7 medium red potatoes
2-3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon rock (or coarse sea salt)
1 teaspoon fresh coarsely cracked black pepper
2 tablespoons fresh chives or scallions, chopped
1/2 Vidalia onion, in thin slices
2 whole cloves garlic, peeled
1 sprig fresh rosemary
paprika (optional)

Note: Fresh herbs, when not available, may be substituted with a smaller amount of dried (dried herbs are stronger since they are more condensed). Use fresh herbs when in season for best flavor.

Preheat oven to 400°F. Wash, peel and slice potatoes into 1 inch thick pieces.

In a heavy bottom oven-proof cast iron skillet, heat the olive oil (on high setting) for two minutes then add the onions and scallions or chives; reduce heat and saute until the onions begin to take on color around the edges and are translucent.

Add red potato slices and butter, stirring only enough to keep from sticking and allowing the edges to brown. Do not allow to cook fully, as this will be done in the oven.

Meanwhile, as the potatoes are browning and in the same skillet, add whole garlic cloves, turning once or twice to roast on both sides, then, using a fork, crush the garlic into the oil when softened (do not allow garlic to brown - push it to the side if it is cooking too quickly). Place a sprig of fresh rosemary over the top and cover the pan; place in preheated oven for 35-45 minutes or until potatoes are fork tender.

Remove from oven. Discard Rosemary. Serve garnished with a few fresh chopped chives or scallions (or fresh parsley if available).

Drizzle very lightly with additional extra virgin olive oil, if desired. Add the rock salt or coarse sea salt. Sprinkle lightly on top with paprika. Season to taste with pepper (or salt if needed) and serve.

Submitted by: CM