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

Preparation

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.