Oven Roasted Red Potatoes with Rosemary and Garlic
1 1/2 lbs small (about 15) new red potatoes, scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic
1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary
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. Then season vegetables with kosher salt and pepper.
Transfer the potatoes to a shallow baking pan and roast at 350° until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.