Ingredients

- 
6 – 8 red-skinned new potatoes cut in half
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt or other coarse salt
- 1 teaspoon ground black pepper
- 4 large garlic cloves, minced
- 3 teaspoons chopped fresh rosemary

Preparation

- Preheat oven to 400°F.
- Toss potatoes with oil, salt and pepper in medium bowl to coat.
- Transfer potatoes to baking sheet; roast 20 minutes, stirring once.
- Add garlic and rosemary to potatoes; toss.
- Roast until potatoes are just tender, about 10 minutes.
- Transfer to plate; serve.



Posted in Healthy Eating, KTC-recipes