4 cloves Garlic, crushed

3 3″ sprigs fresh Rosemary

9 medium red skinned New Potatoes (2 1/2 lb.), cut into 1″ chunks

1 tsp. Salt

1/4 tsp. Pepper

2 T. Balsamic Vinegar

In a small saucepan over low heat, cook the oil and garlic until the garlic begins to color.  Do not brown the garlic.  Remove from heat and add the rosemary.  Cover and let steep 30 minutes.  Preheat the oven to 400 degrees.  Strain the oil into a roasting pan large enough to hold the potatoes in one layer.  Add the potatoes, salt and pepper and toss well to coat the potatoes completely.  Bake in the top one-third of the oven, scraping up and turning the potatoes occasionally with a metal spatula, until the potatoes  are crispy and tender, approximately 50 minutes.  Sprinkle with the vinegar and toss; bake 5 minutes longer.  Serve immediately.

 

Yield:

Calories:

Fat:

Fiber: