Rosemary Potatoes

The potatoes that we get from our CSA are very crisp and fresh.  They tend to roast really well and, since I usually roast potatoes at about the same temp and time as the Cornish game hens were baking at, making these seemed like a given.

Serves 3-4

10-15 small red potatoes, cut into bite-sized pieces
2 sprigs fresh rosemary, chopped
2 cloves garlic, sliced thinly
2 tablespoons olive oil
1/4 teaspoon salt
Dash ground black pepper

1. Toss potatoes, rosemary, and garlic in a gallon-sized plastic bag that seals.  Shake to distribute garlic and herbs evenly.  Drizzle oil over potatoes and sprinkle with salt and pepper.  Seal bag and shake well.
2. Place potatoes in shallow pan.  Distribute potatoes evenly in pan.
3. Roast potatoes in 375 degree oven for 1 hour or until brown.  Serve immediately.