Potatoes: Roasted Rosemary Potatoes

In a cast iron pan, saute cubed fingerling potatoes in olive oil with garlic until slightly chard on the outside (15 minutes), season along the way. Add fresh or dried ground rosemary and transfer to roasting pan. Roast at around 400 for about 40 minutes. Add finely sliced green onions five minutes before finishing. You might also add olive oil and salt to taste when serving.