ROASTED POTATO BALLS

Canned Potatoes (cut the large ones in half so you wind up with reasonably consistent sized potatoes)
2 TBS butter
2 TBS olive oil
2 tsp dried rosemary
2 garlic cloves
Salt and pepper

Melt butter with oil in a large skillet. When butter foams, add drained potatoes, rosemary, garlic and salt and pepper. Cook over medium heat, turning frequently. When potatoes are golden brown, remove garlic. Serve immediately.