Flecked with fragrant rosemary, this lovely recipe from Ina Garten can be enjoyed for dinner, and then re-warmed for breakfast the next day!
1½ pounds baby red potatoes
4 tablespoons olive oil
1 tablespoon minced garlic (about 3 cloves)
2 tablespoons minced fresh rosemary leaves
Sea salt and fresh ground pepper
1. Preheat the oven to 400°. Rinse potatoes and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
2. Place the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.