(4 servings)

Ingredients:

• 1 Lb. peeled new potatoes
• 2 ounces leek, white part only
• 1/2 Tbsp butter
• 1 shallot, minced
• 1 medium tomato, seeded and diced
• 3 sprigs Italian parsley
• 3 sage leaves
• 1 rosemary sprig, leaves only
• 1 Tbsp Beyond the Olive Rosemary flavored olive oil
• Salt & pepper

Directions:

Butter a microwave-proof pan and add the potatoes, sprinkle with the minced shallots, add 1 1/2 cups of water. Cover with microwave-proof plastic film and transfer to the microwave; cook for 8 minutes. Meanwhile, mince the leeks with the parsley, rosemary and sage. In a non-stick skillet, heat the Rosemary olive oil, add the potatoes and cook until slightly browned. Add the minced leek and herb mixture and sautè briefly over high heat; season with salt and freshly ground black pepper. Stir in the diced tomato and serve immediately.