Roasted Rosemary Garlic Potatoes
By: Gloria Parker Kersh
Published: Thursday, June 2, 2011 - 5:16pm

Ingredients




1 1/2 pounds small red skinned potatoes, washed and dried
1 tablespoon olive oil
1/4 tablespoon sea salt, or to taste
a few grinds of fresh black pepper
4 cloves thinly sliced garlic
2 sprigs fresh rosemary, leaves removed and chopped

Preparation

1 Wash the potatoes and place into a pot with enough water to cover the potatoes. 2 Bring to a boil. Cook for about 12-15 minutes or until a knife can be inserted but still meets some resistance. Drain, and return to hot pan. Toss with the garlic olive oil, sea salt, black pepper and chopped rosemary. 3 Place on a sheet pan and into a preheated 425ºF oven for about 20-25 minutes, tossing them halfway through the baking time. 4 You can also wrap these in tin-foil and throw them on the barbecue for 20-25 minutes.