1 1/2 lbs. red potatoes 1/4 c. extra virgin olive oil 4-6 cloves crushed garlic 1 T. fresh (or 1 tsp. dried) rosemary

Preheat oven to 350 Degrees. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix oil, garlic and rosemary. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.