Garlic and Rosemary Roasted Potatoes

With winter is upon us, my cooking strategy has changed from grilling outside to roasting inside (although here in Southern Cali any day is a grillin' day!). One of Matthew's favorite side dishes is Rosemary Roasted Potatoes. They are quite easy to make and the heat of your oven will warm up your house and your taste buds. For the recipe, you will need:

• 8 red skinned potatoes, about 2 inches long, unpeeled, scrubbed
• 2 tbsp. fresh rosemary, chopped
• 2 tbsp. olive oil
• 1 tsp. salt
• Freshly ground black pepper to taste
• 2 lg. cloves garlic, minced

Preheat oven to 375 degrees. Combine all ingredients, except the potatoes, in a glass bowl. Whisk until it is well combined.

Cut potatoes in half. For larger sized potatoes, cut them in quarters. Using a rubber spatula, toss the potatoes with the oil mixture until they are well coated and the rosemary is well distributed. Place the potatoes in single layer on heavy baking sheet. Roast for 30 to 45 minutes, turning every 10 minutes. Sprinkle with a little more salt and pepper before serving.