2 pounds small red potatoes, quartered 2 tablespoons chopped rosemary 1 1/2 tablespoon chopped garlic Salt and 1/2 tablespoon coarse-cracked black pepper 1/2 cup olive oil
In a large pot of boiling, salted water cook potatoes until just tender; drain well.
In a large bowl toss potatoes with remaining ingredients. Transfer to a baking sheet and roast at 375° F for 25 minutes until browned and fragrant.
Serve with Personal Gourmet Leg of Lamb.