Ingredients:

12 baby red potatoes, halved then sliced in thirds

2 fresh rosemary sprigs, leaves stripped, then minced

2 large cloves of garlic, minced

1/4 cup evoo

salt

Directions:

Preheat oven to 400 degress.

Scrub potato skins thoroughly before slicing (leave skin on). Place cut up potatoes in an oven-safe glass roasting pan, 9x13. Add rosemary, garlic, olive oil, and a generous amount of salt (a salty potato is a yummy potato). Toss to coat. Place pan in oven. Cook for 20 minutes.

Using tongs, toss potatoes. Place in oven for 10-20 minutes more. Potatoes are ready when easily pierced by a fork.