Rosemary Roasted Potatoes

Ingredients:

1 1/2 pounds small red-skinned potatoes -- scrubbed

2 garlic cloves -- peeled, bruised

1 1/2 tablespoons olive oil - (to 2)

1/2 teaspoon crushed or finely chopped fresh rosemary
Salt -- to taste
Freshly-ground black pepper -- to taste

1 tablespoon water or vegetable broth Splash of balsamic vinegar -- (optional)

Preheat oven to 425 degrees. 

Halve or quarter potatoes lengthwise into bite-size pieces. 

Place them in 13- by 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don't under salt potatoes or they'll taste flat. 

Sprinkle water or broth over potatoes, then spread evenly in dish.

Cover dish with lid or foil, leaving a gap so steam can escape.

Place dish on center oven rack, and cook potatoes for 15 minutes.  Remove covering, and stir potatoes. 

Bake, until they test done when pierced with a paring knife, about 15 minutes. 

Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat.

 Serve hot.

This recipe yields 4 to 5 servings.

Per Serving: 240 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 44g Carb.; 0mg  Chol; 14mg  Sod.; 4g Fiber.

Variation: Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.

Comments: Serve these with veggie burgers and a salad, or enjoy them for Sunday brunch with eggs.

Description: "If you're looking for a simple potato dish to throw together for dinner, this version is perfect."

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