New potatoes are fresh! Harvested before their skins set (i.e. become storage spuds), these are perishable morsels intended for eating in short order, although they will keep a week or more inside a plastic bag in the fridge. This recipe is a simple, savory dish that marks the Fall season. Enjoy!

Ingredients

1 lb of new potatoes, gently cleaned, cut in half or quarters
1-1/2 tablespoons olive oil
2 cloves garlic, crushed and chopped
1-2 teaspoons fresh rosemary, bruised and chopped
1/4 teaspoon sea salt
Pepper to taste

Directions

Preheat oven to 425°F. Put potatoes in a mixing bowl. Sprinkle with salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.

Spread potatoes out on a a baking sheet. Roast for 40 minutes or until potatoes are cooked through (test with fork) and browned. Serve immediately.

Serves 2-4.

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