Garlic-Roasted Heirloom Potatoes (Serves 4)

Winter is a great time to find beautiful, tender heirloom potatoes. Look for baby Yukon Gold, Russian Fingerling and many other varieties at local farm stands and gourmet stores. If you can’t find heirloom varieties, this dish works beautifully with small, red-skinned potatoes.

Ingredients:

1 pound small, thin-skinned potatoes, washed, unpeeled and cut into bite-size pieces

¼ cup minced or chopped fresh garlic

¼ cup good quality olive oil, plus some for greasing pan

1/3 cup chopped fresh rosemary, or 3 tablespoons crumbled dried rosemary

Salt and freshly ground black pepper to taste

Instructions:

Preheat oven to 400 degrees (note: this can be roasted in a toaster oven). Line a small rimmed baking sheet with foil, and coat the foil with cooking spray or olive oil.

In a large bowl, mix together all ingredients. Spoon into prepared baking sheet, spreading out the potatoes evenly on the pan.

Roast in the oven for 20-25 minutes; test for tenderness with the point of a knife and remove from oven when the potatoes reach the texture that you like.