Adam and I were at Thanksgiving with my family's side this year and my aunt Sue brought some honey, potatoes, and carrots fresh from her back yard.  So of course I had to get a jar of honey and a bag filled with potatoes and carrots.  Not to mention these carrots were huge because at first I thought they were sweet potatoes!

No matter how hard I try I just can't resist getting things that are grown or made so pure...even if I don't really need them.  Upon accepting, she did mention a stipulation that I had to use these foods in my blogs! ;)  You all now know where I'm going with this.  I did this blog just to showcase the beautiful purple fingerling potatoes that she gave me!

INGREDIENTS:

• 5 purple fingerling potatoes
• 1/2 russet potato (optional)*
• 2 garlic cloves
• 1/4 onion
• fresh basil leaves
• fresh rosemary
• 3 tbsp butter
• salt
• pepper

METHOD:

1. Peal and cube the potatoes into bit size pieces and dice onion.
2. Finely chop garlic cloves, 4 basil leaves, and 15 rosemary leaves.
3. On medium heat, place butter in a pan and let melt.
4. Once melted add potatoes, onions, garlic, basil, and rosemary.
5. Mix until everything is evenly coated.
6. Sprinkle with salt and pepper to taste.
7. Cook for 10-14 min or until potatoes are tender.
8. Enjoy!