Ingredients:
2 lbs small potatoes or 2 lbs yukon gold potatoes or 2 lbs red potatoes
6 garlic cloves, cracked away from skin
2 -3 tablespoons extra virgin olive oil, to coat potatoes
2 tablespoons fresh rosemary leaves, chopped
salt & fresh ground pepper, to taste
Directions:
Preheat oven to 500 F or highest setting.
Halve potatoes and place on a cookie sheet. Combine with garlic. Coat potatoes and garlic with oil and season with rosemary (or dill for me!), salt, and pepper.
Place on lower rack of oven and roast 20 to 25 minutes, turning potatoes once half way through, after about 12 minutes. Continue roasting until golden and crisp at edges.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.