Roasted Baby Potatoes with Rosemary

foodnetwork.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 pounds small potatoes, baby Yukon gold or red skin potatoes

6 cloves garlic, cracked away from skin

2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes

2 tablespoons fresh rosemary leaves, chopped

Salt and freshly ground black pepper

Directions at foodnetwork.com

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