INGREDIENTS

1. 10 servings
2. 16 medium size red, Yukon Gold and new potatoes
3. 1 C Juliann’s Extra Virgin Olive Oil
4. 1 Tbsp. sea salt
5. 5 cloves of garlic
6. ¼ C fresh rosemary

DIRECTIONS

1. Slice potatoes into quarters. Place on a flat baking sheet. Salt generously.
2. Mince garlic and add to Juliann’s Extra Virgin Olive Oil. Pour over potatoes and toss to cover completely. Sprinkle rosemary leaves over the top.
3. Half way through baking time turn potatoes. Pierce with a fork for doneness.
4. Bake in 350 degree oven and bake for 40-45 minutes

Vegetables