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1/3 c olive oil
1 clove garlic, crushed
1 sprig fresh rosemary
8 to 10 small, firm red potatoes
Add the garlic and the leaves from the rosemary sprig to the olive oil. Rub the potatoes with the olive oil mixture and sprinkle with salt and pepper to taste. Put the potatoes in an uncovered roasting pan. Bake in a 400 degrees oven for 35 minutes, or until soft and slightly browned. Serve with your choice of steamed or sautéed seasonal vegetables.