Categories: family fav, sidedishes, vegetables

Ingredients

• 2 pounds small potatoes, baby Yukon gold or red skin potatoes
• 6 cloves garlic, cracked away from skin
• 2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
• 2 tablespoons fresh rosemary leaves, chopped
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 450 degrees F.

2. 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.

3. Place potatoes on center rack of oven and roast 25 minutes, until just tender.

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