Garlic and Rosemary Roasted Taters

contributed by Jane Spencer

12 Small new potatoes
1-3 bulbs of garlic (depending on taste)
Fresh rosemary sprigs to taste
1/3 cup olive oil
Sea salt

Preheat oven to 450 degrees.
Scrub and dry the taters and leave the skins on.
Break up the garlic bulbs into cloves and peel the cloves (leaving a little bit of skin, not quite naked).
Put the taters, garlic and rosemary into a large casserole dish, drizzle with olive oil and sprinkle with sea salt.
Cover and bake for approximately one hour.


July 2004