Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Passive Time: 0 minutes
1 and 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves of garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Pare a narrow strip of peel from the middle of each potato. Optional: Halve each potato to decrease roasting time.
In a large bowl, mix the oil, garlic, and rosemary.
Add the potatoes to the bowl and toss well.
Optional: line the baking pan with foil and add the leftover oil mixture to the bottom of the pan.
Transfer the potatoes to a shallow baking pan.
Roast them in the oven until the potatoes are tender when tested with the tip of a knife. Times may vary.
Serve hot. These can also be chilled and served with fried chicken or ham.