Rosemary Roasted Potatoes
Adapted from, recipe by Ina Garten
Serves 3 to 4

It doesn’t get much simpler than this unless you want to leave out the rosemary and the garlic! Here’s a great way to put your Stearns garlic to good use.

1 1/2 pounds small red or white-skinned potatoes (or a mixture of our gorgeous Stearns potatoes)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves of garlic, minced
2 tablespoons minced fresh rosemary leaves

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for 40 minutes to 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.