Roasted Baby Potatoes With Rosemary

Recipe Ingredients

2 lbs	908g / 32oz	Small potatoes
		= (baby Yukon gold or red skin potatoes)
6		Garlic cloves - peeled, cracked
2 tablespoons	30ml	Extra-virgin olive oil - (to 3)
		= (enough to just coat potatoes)
2 tablespoons	30ml	Chopped fresh rosemary leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 450 degrees.

Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.

Place potatoes on center rack of oven and roast 20 minutes, until just tender.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C17) - from the TV FOOD NETWORK

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