Rosemary Potatoes



2 pounds small red bliss potatoes, quartered
2 tablespoons chopped rosemary
1 tablespoon chopped garlic
Salt and 1/2 tablespoon coarse-cracked black pepper
1/2 cup olive oil

1. In a large pot of boiling, salted water cook potatoes until just tender; drain well. In a large bowl toss potatoes with remaining ingredients. Transfer to a baking sheet and roast at 375 degrees F for 25 minutes until browned and fragrant. Serve with leg of lamb.