Page 153 - cookbook1

Red Potatoes with Rosemary and
Garlic

1-1/2 lbs new red potatoes, 4 cloves garlic
scrubbed and dried 1 tsp dried rosemary
1/4 cup extra-virgin olive oil
Procedure
1 Pare 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 well. Transfer the potatoes to a shallow baking pan
and roast until potatoes are tender when tested with the tip of
a knife. Serve hot

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