Oven Roasted Red Potatoes with Rosemary and Garlic
- 1 1/2 lb small new red potatoes (about 15), scrubbed and dried
- 1/4 cup extra-virgin olive oil
- 4-6 cloves garlic, crushed
- 1 tablespoon fresh or 1 teaspoon dried rosemary
- kosher salt
Adapted from pauladeen.com
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 degrees 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.