Roasted Potatoes

yield: 3 cups (3 servings) by Mark Hall
These potatoes should be crispy when done.

11/2 pounds unpeeled new potatoes
1/2 head garlic, whole cloves
1/4 cup chopped fresh rosemary
Salt
Pepper

Preheat the oven to 375 F. Cut the potatoes in halves or quarters and
place them in a baking pan with the whole cloves of garlic and a small
amount of water. Toss with the rosemary. Cover pan and bake for 20
minutes, then remove the cover and roast for another 10 to 15 minutes. Add
salt and pepper to taste.

Serving size 5 1 cup
224 calories 0.5 grams total fat trace saturated fat 0 milligrams
cholesterol

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