1 1/2 pounds small new red potatoes ((about 15), scrubbed and dried)
1/4 cup Extra-Virgin Olive Oil
4 cloves garlic (crushed, (up to 6))
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
Salt and pepper, to taste
Preheat the oven to 350 degrees F.
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. Transfer the potatoes to a shallow baking pan and roast 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.