Potatoes Rizzoli
We always called them that growing up-- basically, just a roasted potato.
Get a bunch of red-skinned or Yukon gold potatoes, scrubbed but not peeled, cut into eighths (quarters if they are small, halves if they are tiny new potatoes). Toss in olive oil and a bit of coarse salt. Put them on a cookie sheet with some fresh garlic cloves (peeled, coarsely chopped), and some fresh rosemary and black pepper. Bake about 40 minutes at 400 turning over once or twice until brown.
Very easy and really, really good.
Carolyn