Potatoes Rizzoli

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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
 (25/25/00)

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