Rosemary Potatoes

• 2 pounds small red bliss potatoes, quartered
• 2 tablespoons chopped rosemary
• 1 tablespoon chopped garlic
• Salt and 1/2 tablespoon coarse-cracked black pepper
• 1/2 cup olive oil

1. In a large pot of boiling, salted water cook potatoes until just tender; drain well.
2. In a large bowl toss potatoes with remaining ingredients.
3. Transfer to a baking sheet and roast at 375 degrees F for 25 minutes until browned and fragrant.
4. Serve with leg of lamb.

red bliss potatoes, rosemary, garlic, salt, olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rosemary-potatoes-recipe.html (may not work)