1/2 lb of red potatoes (baby ones work best), cubed with skins on
4 tbsp olive oil
1 shallot, minced
5 cloves of garlic, minced
5 green onions, diced
1 sprig rosemary
Pre-heat oven to 350°F.
Heat up a sauté pan on medium heat and add the olive oil. Once hot, add the shallots, garlic and half of the rosemary. After a minute, add the cut up potatoes. Sauté, stirring occasionally to avoid burning and to make sure the potatoes have been thoroughly covered in oil, shallot, garlic and rosemary. Sauté for about 5 minutes and transfer to an oven safe bake pan.
I usually recommend putting down tin foil to minimize the sticking. Once in the pan, add the green onions and cover it up and bake at 350°F for 15 minutes. Pull out of the oven, flip potatoes over and add salt and pepper. Turn up the oven to 400°F and continue cooking the potatoes uncovered until browned.
Pull out of the oven and serve.