2 1/2 lbs. sm. red skinned new potatoes
1/4 c. fresh rosemary leaves, chopped (or 1 tbsp. dried)
2 cloves garlic, finely chopped
3 tbsp. butter, melted
2 tbsp. oil
Salt & pepper to taste

Heat oven to 375 degrees. Scrub potatoes and peel away a small strip of skin around the center of each. Toss with rosemary, garlic, butter and oil in medium size baking dish. Coat well. Cover with lid and roast 35 to 45 minutes until tender, turning gently every 10 minutes. Add salt and pepper before serving. Makes 6 to 8 servings.