serves 6adapted from Paula Deen
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin Olive Oil
4-6 cloves garlic, crushed
1 tbsp fresh or 1 tsp dried rosemary
1/4 cup extra-virgin Olive Oil
4-6 cloves garlic, crushed
1 tbsp fresh or 1 tsp dried rosemary
Preheat oven to 350 degrees.
Quarter the potatoes. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Season with salt and pepper and stir. Transfer the potatoes to a shallow baking pan and roast in oven until the potatoes are tender when tested with the tip of a knife, (about 45-60 minutes). Serve hot.
Quarter the potatoes. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Season with salt and pepper and stir. Transfer the potatoes to a shallow baking pan and roast in oven until the potatoes are tender when tested with the tip of a knife, (about 45-60 minutes). Serve hot.
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