Rosemary Roasted Potatoes

By learen

IC Cookbook by Bev laumann

Ingredients

• 4 to 6 new red potatoes
• 3 T olive oil
• 1 garlic clove, minced
• 1/4 t salt
• 1 T chives, fresh, chopped
• 1 t dried rosemary, slightly crushed
• dash pepper

Preparation

Step 1

Preheat oven to 400 and scrub potatoes. Cut in quarters for large or halves for smaller ones. Add olive oil to a cast iron skillet and heat.
When hot, add garlic, potatoes and salt stirring to coat thoroughly. Place skillet in oven and bake for about 20 min until potatoes are soft.
Remove from oven and add chives, rosemary and pepper stirring to coat. Return to oven for 10-15 min.