Sizzlins......ROSEMARY RED POTOTOES
10 small Red Potatoes, cleaned
1 tsp Fresh Rosemary, chopped
1 Tbsp Extra Virgin Olive Oil
1 Clove of Garlic, peeled and kept whole
1/4 tsp Kosher Salt
1/8 tsp Freshly Cracked Black Pepper
Preheat oven to 350 degrees:
On low-medium heat add the EVOO to a saucepan then add the whole cloves of garlic. Heat for 2-3 minutes, careful to move the garlic around so that it doesn't burn. Remove garlic cloves.
In a mixing bowl toss the potatoes with the ingredients and transfer to a baking sheet. Bake at 350 degrees for 40 minutes or until fork tender. I usually start checking them at 30 minutes and then adjust cooking time.
TIP: If some of the potatoes are larger than the others then cut in half. You want them to be pretty close in size to cook evenly.
I also like to dip these in sour cream (with fresh chopped chives) when eating them.