Red Bliss Potatoes with Rosemary & Olive Oil

INGREDIENTS
Red Bliss Potatoes (at least 2-3 per serving)
Sea Salt & Pepper to Taste
Extra Virgin Olive Oil
Fresh Rosemary

Quite honestly, I do not know the original origin of the red bliss potato, but what I can tell you is that they are my favorite and my favorite to cook with as well.  They are small, have a red skin and cook faster than regular potatoes, not because they are smaller, but because of the type of potato they are.  So it is not to say that you cannot cook this dish with any other type of potato, but the red bliss seems to work best.

In a stainless steel pot, heat some olive oil until hot because you don't want the potatoes to stick.  Slice the potatoes  with the skin on not too think nor not too thick (I would say about 1/8" thick).  Add them to your pot and season with salt and pepper, add in your fresh rosemary, chopped or just removed from the stem.  Put the top on the pot and give it a good shake ever few minutes while cooking.  It should take no more than 15-20 minutes. 

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