Roasted New Potatoes with Rosemary and Garlic
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8-10 red new potatoes, about 2" in diameter, halved
(quarter them if they are slightly larger, so that
you have pieces that are relatively uniform in size)
1/4 to 1/2 c. extra virgin olive oil
2 heads of garlic, peeled
2 T. dried parsley
2 T. dried rosemary
1 t. freshly ground black pepper
1/4 t. salt
Preheat oven to 425 degrees Fahrenheit (400 convection).
Thinly slice 6-7 cloves of garlic; combine with oil and
herbs in shallow roasting pan. Mix gently to combine.
Toss potatoes with mixture in pan, coating evenly. Salt
lightly if desired. Bake 35-50 minutes, turning twice
with spatula, until potatoes test done and are light
golden brown.
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