Roasted Potatoes

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."

Frances Moore Lappé (b. 1944), U.S. ecologist, author.

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These potatoes are excellent when prepared in the oven or in a foil packet on the grill. The perfect choice for Roasted Rosemary Chicken.

Prep Time: 45 minutes Serving Size: 4

olive oil
6 small red potatoes
2 tablespoons fresh rosemary, chopped

2 cloves garlic, minced
salt and pepper

Preheat oven to 425°. Lightly oil a shallow baking sheet. Wash potatoes, leaving skin on and quarter. Mix potatoes, rosemary, garlic, salt and pepper in large bowl. Transfer to baking sheet and roast until desired browning, 30 to 40 minutes.

To cook on the grill, place all ingredients in a foil pouch. Seal tightly and cook on upper rack over medium heat for 20 minutes. Carefully remove packet to a sturdy plate. After cooling slightly, slice bag open and pour out potatoes.

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"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."