1½ lbs. small red potatoes, cut into quarters
1 tbsp unsalted Butter
1 tbsp extra-virgin Olive Oil
3 Garlic cloves, minced
4 tsp fresh Rosemary, chopped (2 tsp if dried)
Salt and freshly ground Pepper to taste
Arrange the potatoes in a microwave-safe dish. Microwave, covered, just until tender-crisp or firm when pierced with a fork.
Heat the butter and olive oil in a cast-iron skillet over medium-high heat until the butter melts; do not scorch. Add the potatoes, garlic, and rosemary. Sauté until light brown; reduce the heat until medium-low. Cook, covered, for 10 to 12 minutes, stirring occasionally. Season with salt and pepper. Serve immediately.