8 red skinned potatoes, about 2 inches long, unpeeled, scrubbed
1 tbsp. fresh rosemary, chopped (1 tsp. crumbled dried)
1 tbsp. olive oil
1 tsp. salt
Freshly ground black pepper to taste
2 lg. cloves garlic, coarsely chopped

Preheat oven to 450 degrees. Cut potatoes in quarters. Place in bowl and add 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Pour 2-1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed. Place them in single layer on heavy baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes. In small bowl, mix garlic with remaining 1/2 teaspoon oil. Add to potatoes and continue roasting for 10 to 15 minutes or until potatoes are crisp and browned and easily pierced with fork. Transfer to serving dish, season with fresh pepper and remaining 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Serves 4.