Rosemary-roasted Potatoes

Ingredients

• 1½ lbs small red-skinned potatoes, scrubbed
• 2 cloves garlic, peeled and bruised
• 1½ to 2 tbsp olive oil
• ½ tsp crushed or finely chopped fresh rosemary
• salt and pepper to taste
• 1 tbsp water or vegetable broth
• splash of balsamic vinegar, optional

Procedures

1. Preheat oven to 425°F.
2. Halve or quarter potatoes lengthwise into bite-size pieces.
3. Place them in 13 x 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don’t under salt potatoes or they’ll taste flat.
4. Sprinkle water or broth over potatoes, then spread evenly in dish.
5. Cover dish with lid or foil, leaving a gap so steam can escape.
6. Place dish on center oven rack, and cook potatoes for 15 minutes.
7. Remove covering, and stir potatoes.
8. Bake, until they test done when pierced with a paring knife, about 15 minutes.
9. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat.
10. Serve hot.

Variation

1. Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.