Rosemary Potatoes

This is a Paula Dean recipe.  It is a fun change for red potatoes!

Preheat oven to 350 degrees F.

1/4 c. extra virgin olive oil
4 to 6 cloves garlic crushed
1 T. fresh or 1 t. dried rosemary

Peel a narrow strip from each potato. In a bowl mix the oil, garlic and rosemary; add potatoes and toss well. Transfer potatoes to a shallow baking pan and roast until potatoes are tender when tested with a tip of a knife. Serve hot!!

The only way I now alter the recipe if I quarter the potatoes for faster cooking time.  When quartered it takes about 35 minutes in the oven.  If you choose not to quarter them I would plan close to an hour for cook time.