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 or 1 teaspoon dried rosemary Preheat the oven to 350 degrees F. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss until well coated. Transfer to a shallow baking pan in a single layer and roast until potatoes are tender when tested with the tip of a knife, about 45 minutes to 1 hour. Serve hot. These can also be served chilled. |
