Classic Rosemary Potato

Hi all with Easter still in mind I would like to share this wee side dish, the classic Rosemary Potato. I cleaned 5 spuds,left skins on and then diced. Then I parboiled these cubes in boiling water for 10 minutes. 

Whilst this was happening I added  3 cloves of fineley diced garlic, one medium white diced onion to a tablespoon of oil and butter, until they coloured. Meanwhile I stripped fresh rosemary off their twigs and diced. I then added to the onions.

When the spuds were done I drained and added to the onion/Rosemary mix and gently mixed. Seasoned with fresh Himalayan salt and black pepper and ready to eat……njoy!!!!