Rosemary-Roasted Potatoes

Photo: flickr user LDHNY

Ingredients

pound small red-skinned potatoes scrubbed

2 garlic cloves peeled, bruised

tablespoon olive oil - (to 2)

teaspoon crushed or finely chopped fresh rosemary

Salt to taste

Freshly-ground black pepper to taste

1 tablespoon water or vegetable broth

Splash of balsamic vinegar (optional)

Preparation

Preheat oven to 425 degrees. Halve or quarter potatoes lengthwise into bite-size pieces. Place them in 13- by 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don't under salt potatoes or they'll taste flat. Sprinkle water or broth over potatoes, then spread evenly in dish.

Cover dish with lid or foil, leaving a gap so steam can escape. Place dish on center oven rack, and cook potatoes for 15 minutes. Remove covering, and stir potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot.

This recipe yields 4 to 5 servings.

Variation: Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.

Comments: Serve these with veggie burgers and a salad, or enjoy them for Sunday brunch with eggs.

Description: "If you're looking for a simple potato dish to throw together for dinner, this version is perfect."