Ingredients

　　1 1/2 pounds small new red potatoes (about 15), scrubbed and dried

　　1/4 cup extra-virgin olive oil

　　4–6 cloves garlic, crushed

　　1 tablespoon fresh or 1 teaspoon dried rosemary

　　Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast at 350 degrees until the potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

　　Paula Deen's Kitchen Classics