1 1/2 pounds small new red potatoes (about 15), scrubbed, dried and quartered
1/4 cup extra virgin olive oil
4 to 6 cloves garlic, minced
1 tablespoon fresh or 1 teaspoon dried rosemary
Salt and pepper to taste
In a large bowl, mix the oil, garlic, rosemary, salt and pepper. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are golden brown and delicious.
If you're not a wine drinker, Cabernet Sauvignon is a tough wine to start out with. If you are a Cab drinker try a Bordeaux, the best recent vintages are 1998, 2000, 2003 and 2005. There are many great, great values in the years between the ones I mentioned as well. Eat and drink well.
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