Roasted New Potatoes
- 1 lb. small to medium new potatoes, scrubbed
- 1⁄4 cup extra-virgin olive oil
- 1 Tbs. finely chopped fresh rosemary or
1 1⁄2 tsp. dried
- 3 garlic cloves, minced
- Salt and freshly ground pepper, to taste
In a large bowl, toss the potatoes with the olive oil, rosemary, garlic, salt and pepper .
Arrange the potatoes in a single layer on the prepared baking sheet. Roast, stirring and turning occasionally, until the potatoes are fork-tender, 45 to 55 minutes; the timing will depend on the size of the potatoes.
Transfer the potatoes to a warmed serving dish and serve immediately.