Rosemary-roasted Potatoes

Description
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Ingredients

 * 1 1/2 lbs. small red-skinned potatoes, scrubbed
 * 2 cloves garlic, peeled and bruised
 * 1 1/2 to 2 Tbs. olive oil
 * 1/2 tsp. crushed or finely chopped fresh rosemary
 * salt and pepper to taste
 * 1 Tbs. water or vegetable broth
 * Splash of balsamic vinegar, optional

Directions
1. Preheat oven to 425 °F. Halve or quarter potatoes lengthwise into bite-size pieces. Place them in 13 x 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste; don’t under salt potatoes or they’ll taste flat. Sprinkle water or broth over potatoes, then spread evenly in dish.

2. Cover dish with lid or foil, leaving a gap so steam can escape. Place dish on center oven rack, and cook potatoes for 15 minutes. Remove covering, and stir potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes. Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot.

Variation: Add 1 small Onion, halved and thinly sliced, to the potatoes and cook as directed.