Roasted potatoes

By Anonymous -
adapted from Food Network


1 pound small new red potatoes, scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
kosher salt and pepper

Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan, sprinkle with salt and pepper and roast until potatoes are tender when tested with the tip of a knife. Serve hot.

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