Rosemary, garlic and olive oil are an amazing combination in this comfort food.
The potatoes crisp up beautifully in the oven. Or, if you're grilling tonight, simply double wrap the ingredients for this dish in foil and roast on the top rack while other foods cook. Easy cleanup!
1 lb small red potatoes 10-12 cloves garlic (depending on taste), peeled and left whole ¼ cup olive oil 1 tbls fresh rosemary leaves (or 2 tsp dried) 2 tbls fresh parsley, chopped salt and freshly ground black pepper to taste
Rinse and drain potatoes; cut into chunks. In a large bowl, combine potatoes with the olive oil, garlic cloves, rosemary, parsley, salt and pepper; toss to coat potatoes evenly. Arrange in a single layer in a shallow baking dish and bake at 450'F for 30 minutes. Turn potatoes and bake another 20-25 minutes, or until potatoes are tender and browned.