Rosemary Potatoes
1 1/2 lbs. small new potatoes
2 Tbsp. olive oil
1/2 tsp. salt
2 cloves garlic, minced
1 1/2 Tbsp. fresh rosemary, chopped
Cover new potatoes with water and bring to a simmer.
Cook 5 minutes.
Drain and toss potatoes in pan over heat until outside of potatoes are dry.
Add olive oil, salt, garlic and fresh rosemary.
Place potatoes in a pan, in one layer, and bake in a 350° oven until
crispy and browned, about `5-20 minutes.
Serve with roasted and grilled meats or poultry.