Rosemary- and Garlic-roasted Potatoes

Ingredients:
12 small red potatoes, halved
5 to 6 cloves garlic
2 tablespoons fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Sea salt
pepper

Preheat oven to 450 degrees. Wash red potatoes, scrubbing off any dirt and removing any eyes, and cut into halves. At this point you have the option of boiling the pieces in water for about 3 minutes. This will hasten your roasting time. Place potatoes (quick-boiled or not) in a baking dish.

Chop garlic and rosemary leaves together until very fine. Put oil in a small bowl and add garlic, rosemary, salt, and pepper. Drizzle over potatoes and shake pan to coat. Roast for 45 to 60 minutes (time depends on the size of the potatoes) until potatoes are tender inside, browned on the outside.

From Feeding the Whole Family