Garlic-Rosemary Potatoes


Easy, seasoned, tender potatoes that taste like effort went into them.

Time: 1 hour

3 lbs. small red potatoes, washed and quartered

1/4 cup olive oil

1 1/2 tsp. kosher salt

1 tsp. black pepper

3 finely minced garlic cloves

1 Tbs. dried rosemary leaves (or 2 Tbs. minced fresh rosemary leaves)

Preheat the oven to 375° F.

In a large bowl, mix quartered potatoes with olive oil, salt, pepper, garlic, and rosemary until the potatoes are well coated.

Arrange potatoes in a single layer on a 15x10x1-inch sheet pan.

Roast for 25 minutes, then turn the potatoes over with a spatula.

Return potatoes to oven for an additional 25 minutes or until the potatoes are nicely browned.