Here is the promised recipe for Roasted Rosemary Potatoes. Daughter M found the recipe on The Barefoot Contessa-Ina Garden on the Food Network
Roasted Rosemary Potatoes
1 -1/2 lb. small red potatoes-we used new red potatoes
2 Tbs olive oil
3/4 tsp kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, crushed
2 Tbs. fresh rosemary
Preheat the oven to 400 F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
Dump the potatoes on a baking sheet (we lined our sheet with Silpat) and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
These were really scrumptious! Dear One ate quite a good serving of them. Yay! Successful cooking.