Roasted Potatoes

20 Jun

Roasted Potatoes

1 1/2 pounds small or new potatoes, scrubbed and with skin
  2 garlic cloves, minced
olive oil
pink salt (or sea salt)
black pepper
3-4 rosemary (or thyme) sprigs

Preheat oven to 425 F.

Quarter potatoes and place in a large bowl with the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat potatoes.

Put the potatoes on a baking sheet. Scatter the rosemary sprigs around the potatoes.   Place baking tray on lowest rack in the oven.

Bake 30 minutes without disturbing.

Move baking tray to top half of the oven and continue to bake ~20 minutes more.

Remove and transfer potatoes to a bowl. Garnish with additional salt and herbs.

This recipe provides:  vitamin C

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