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tuscan style potatoes

featuring faerie's tuscan blend and rosemary salt

Cut two white skinned potatoes into 1" cubes.
Put in a lighty oiled sautee pan, cover just to top of potatoes with water.
Sprinkle generously with faerie's tuscan blend.
Add a couple pinches of faerie's rosemary salt.
Add 1 clove of garlic, crushed with the broad side of a knife ONCE.
Cover the potatoes, and cook on low.

When the water's almost gone, turn to medium and start turning reguarly — enough to crisp, but not so often that the potatoes mush.

Serve with tangy turkey breast.