2 pounds red potatoes, scrubbed and halved
3 tablespoons olive oil
Salt and pepper to taste
2 garlic cloves
2 tablespoons fresh rosemary, chopped
1) Preheat the oven to 425 degrees.
2) Toss the potatoes and olive oil in a bowl to coat. Season with salt and pepper.
3) Place the potatoes in a roasting pan. Cover the pan with aluminum foil and cook for 20 minutes.
4) Remove the foil and roast 10 minutes more. Take pan out of oven and sprinkle rosemary leaves and garlic over potatoes. Gently stir potatoes. Cook 5-10 minutes more.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.