|Roasted potatoes with rosemary and garlic
2 ½ pounds fingerling potatoes, scrubbed
¼ cup olive oil
1 tablespoon chopped fresh rosemary
5 garlic cloves, chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Preheat oven to 400 degrees.
Put the potatoes in a mixing bowl. Combine the oil, rosemary, garlic, salt, black pepper and cayenne in a small bowl and whisk to blend. Pour the oil mixture over the potatoes and toss to coat evenly.
Arrange the potatoes in a shallow baking pan in one layer and roast, turning occasionally, until tender, 30 to 45 minutes. Serve hot. - Makes 6 servings