Roasted Potatoes With Garlic And Rosemary

• 3 pounds red rose potatoes
• 3 tablespoons olive oil
• 2 minced garlic cloves
• 2 teaspoons dried rosemary, crushed slightly
• 1 tablespoon unsalted butter
• Salt and pepper, to taste

1. Preheat oven to 400 degrees. Cut potatoes into quarters or small, bite-sized pieces. Place on a large, parchment-lined rimmed baking pan.
2. Drizzle olive oil over potatoes. Add garlic, rosemary, salt and pepper (don't overdo it; you can always add more after roasting). Using your hands, toss potatoes to coat in olive oil and to distribute garlic and rosemary.
3. Dot potatoes with small pinches of butter.
4. Place baking pan in oven and roast for 25 to 35 minutes, or until potatoes are tender and browned. (I actually like them really browned, so I leave them in there for about 10 to 15 minutes more). Season with salt and pepper, if needed.

red rose potatoes, olive oil, garlic, rosemary, unsalted butter, salt

Taken from food52.com/recipes/3279-roasted-potatoes-with-garlic-and-rosemary (may not work)