Ingredients:
8 ounces red potatoes, each cut into 6 wedges
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt or 1/2 teaspoon other coarse salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
Directions:
Preheat oven to 400 F.
Toss potatoes with oil, salt and pepper in medium bowl to coat.
Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
Add garlic and rosemary to potatoes; toss.
Roast until potatoes are just tender, about 10 minutes.
Transfer to plate; serve.
Makes 2 servings.
Servings: 2
Time preparation: 15 min.
Time total: 45 min.