Rosemary-roasted Potatoes

Ingredients

 * 1½ lbs small red-skinned potatoes, scrubbed
 * 2 cloves garlic, peeled and bruised
 * 1½ to 2 tbsp olive oil
 * ½ tsp crushed or finely chopped fresh rosemary
 * salt and pepper to taste
 * 1 tbsp water or vegetable broth
 * splash of balsamic vinegar, optional

Directions

 * 1) Preheat oven to 425°F.
 * 2) Halve or quarter potatoes lengthwise into bite-size pieces.
 * 3) 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.
 * 4) Sprinkle water or broth over potatoes, then spread evenly in dish.
 * 5) Cover dish with lid or foil, leaving a gap so steam can escape.
 * 6) Place dish on center oven rack, and cook potatoes for 15 minutes.
 * 7) Remove covering, and stir potatoes.
 * 8) Bake, until they test done when pierced with a paring knife, about 15 minutes.
 * 9) Remove from oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat.
 * 10) Serve hot.

Variation

 * 1) Add 1 small onion, halved and thinly sliced, to the potatoes and cook as directed.