Roasted Rosemary Potatoes

Lots of lovely potatoes have been available at the farmers market, and many stores carry local ones through the year. This recipe is one of my favorite uses of good potatoes. My potted rosemary made it through the 23-degree night we had recently, when I forgot to bring it inside, but it won't take much more cold than that, so it will be moving indoors before long. I always keep a rosemary plant, as the fresh leaves are so much better than dried--and it makes it easy to get fresh local rosemary year round! These potatoes work equally well at dinner or brunch.

4 medium potatoes, cubed
3-4 cloves garlic, minced
1-2 Tbsp fresh rosemary
½ - ¾ tsp salt
Freshly ground black pepper to taste
¼ cup of olive oil

Preheat oven to 425˚.

Place the potatoes and garlic in an ovenproof roasting pan (with room for the potatoes to form a single layer). Sprinkle the fresh rosemary, salt, and pepper over the potatoes. Toss with olive oil until everything is evenly coated.

Roast, uncovered, for 45-60 minutes, stirring once or twice, until the potatoes are tender. Serve hot or at room temperature.

Serves about 4.