Rosemary and Garlic Potatoes

You can peel the potatoes if you wish but leaving the skins on will give a crunchier and more nutritious dish.

Ingredients

2 bacon rashers, chopped
⅓ cup butter
6 desiree potatoes, cut into bite size pieces (can be peeled or unpeeled)
1 garlic clove, minced
4 gourmet potatoes, cut into bite size pieces (try to choose gourmets with different colours and flavours)
1 onion, chopped
⅓ cup rice bran oil
1 Tbsp rosemary needles
Flaked salt, to taste
Freshly ground black pepper, to taste

Par cook the potatoes in the microwave till lightly soft but still holding their shape, approx 1 minute for the first potato and 30seconds for each subsequent potato.
Drain well and dry on paper towel.
In a large pan, heat the oil and butter together till the butter melts.
Add the bacon, onion, and garlic and cook for a couple of minutes.
Add the potatoes and toss, turning frequently to allow them to brown and crisp, but not stick.
Add the salt, pepper, and rosemary and continue tossing till potatoes are golden brown, crispy, and cooked through.
Serve as an accompaniment to a meat dish or as a base to a meat dish.