1 1/2 pounds small new red potatoes (about 15), scrubbed and dried 1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh rosemary
1 tsp kosher salt
tsp. freshly cracked pepper
Preheat the oven to 400 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, salt, pepper and garlic. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan, sprinkle with rosemary sprigs and roast until potatoes are tender when tested with the tip of a knife, about 35 minutes. Discard rosemary and serve hot.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, salt, pepper and garlic. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan, sprinkle with rosemary sprigs and roast until potatoes are tender when tested with the tip of a knife, about 35 minutes. Discard rosemary and serve hot.
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