Rosemary Red Potatoes

6 medium-sized red potatoes
2 cloves fresh garlic
1 sprig fresh rosemary
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup water




Wash potatoes and cut into equal quarters. Set aside to dry. Mince garlic. Remove stems from rosemary. Heat pan with olive oil over medium heat. Sauté garlic and rosemary in the olive oil. Carefully add potatoes and cook until the potatoes begins to caramelize (i.e., take on some golden color). Add water and allow potatoes to sauté and boil at the same time. Season with salt and pepper. Occasionally flip the potatoes so that each side boils in the water. Allow water to evaporate. Potatoes should be fork tender (i.e. the potatoes are tender enough to be easily pierced with a fork). If potatoes are too firm, add an additional 1 Tablespoon combination of water and oil and continue cooking until the water evaporates, or until potatoes are cooked. When cooked, allow potatoes to caramelize more to give a crunchy texture. Serve immediately.