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