3 lb. sm. red potatoes
10 garlic cloves, peeled & crushed
1/2 c. olive oil
1/4 c. chicken stock
Leaves from 2 sprigs fresh rosemary
Salt & freshly ground pepper to taste

Wash potatoes and cut smaller ones in half, larger ones in quarters. Combine with garlic in a shallow, greased baking dish. Add olive oil and toss lightly. Pour in chicken stock and sprinkle with rosemary. Season with salt and pepper. Bake at 350 degrees, stirring 2 or 3 times, until potatoes are almost tender, about 45 minutes. Raise temperature to 500 degrees and cook 10 minutes to brown potatoes. Makes 8 servings.