2 tbsp. olive oil
4 cloves garlic, minced
2 lb. new potatoes, well scrubbed (about 12)
1/2 tsp. pepper
1 tbsp. finely chopped fresh rosemary

Combine olive oil and minced garlic; set aside. Place potatoes in pot with water to cover, cook until easily pierced with fork. Drain and return to heat to dry slightly. When cool enough to handle, slice thinly and layer half the slices in a baking dish. Pour half the oil and garlic mixture over this layer, then repeat with remaining potatoes and oil. Season with pepper and rosemary. Bake in preheated 450 degree oven about 20 minutes, until top layer is crisp. Makes 6 servings. 210 calories; 5 gm fat; 0 mg cholesterol; 13 mg sodium.