Rosemary-roasted Potatoes

Description
This red-hot, vegetarian side dish starts with real vegetables and balsamic vinegar and is great with any meal. For a steamy, savory aroma with the potatoes, chili oil sometimes works for this, too.

Ingredients

 * 1 ½ lb. small red-skinned potatoes, scrubbed
 * 2 cloves garlic, peeled and bruised
 * 1 ½ to 2 tbsp. olive oil
 * ½ tsp crushed or finely chopped fresh rosemary
 * 1 tsp. salt
 * 1 tsp. ground black pepper
 * 1 tbsp water or vegetable broth
 * 1 small onion, red, white, or yellow only, halved and thinly sliced, optional
 * splash of balsamic vinegar, optional

Directions

 * 1) Preheat an oven to 425° F.
 * 2) Halve or quarter potatoes lengthwise into bite-size pieces.
 * 3) Place them in a 13 x 9-inch gratin dish or shallow baking dish, and add garlic, oil and rosemary, and salt and pepper to taste.
 * 4) Sprinkle water or broth over potatoes, then spread evenly in dish.
 * 5) Cover a dish with the lid or foil, leaving a gap so steam can escape.
 * 6) Place a dish on center oven rack, and cook potatoes for 15 minutes.
 * 7) Remove the covering and stir potatoes.
 * 8) Bake, until they test done when pierced with a paring knife, about 15 minutes.
 * 9) Remove from the oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot and plain.

Optional variation

 * 1) Add 1 small onion, halved and thinly sliced, to the potatoes, and cook as directed.
 * 2) Serve hot. Top with the rosemary butter, if desired.