Recipe information
Yield
2 Servings
Ingredients
8
ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1
1/2 tablespoons extra-virgin olive oil
1
/2 teaspoon coarse sea salt or other coarse salt
1
/2 teaspoon ground black pepper
3
large garlic cloves, minced
1
1/2 teaspoons chopped fresh rosemary
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Preparation
Step 1
Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
Step 2
Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.