Ingredients

1 1/2 lb small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4-6   cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
kosher salt
pepper

Directions

Pare a narrow strip of peel from the middle of each potato.  In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well.  Then season vegetables with kosher salt and pepper.  Transfer the potatoes to a shallow baking pan and roast at 350 degrees until potatoes are tender when tested with the tip of a knife.  Serve hot.  These can also be chilled and served with fried chicken or ham.

Recipe courtesy Paula Deen