Monday, June 26, 2006

Roast Potatoes with Rosemary

Makes 4 servings

2 pounds small potatoes, baby Yukon or red skin
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil (enough to just coat potatoes)
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper, to taste

Preheat oven to 500 degrees

Halve potatoes and place on a cookie sheet. Combine with garlic. Coat potatoes and garlic with oil and season with rosemary, salt, and pepper.

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