Il contorno (side dish)

Rosemary Roasted Red Potatoes

Ingredients: 7 Red Bliss potatoes (skin on and quartered) 3-4 tablespoons Mazzone Extra Virgin Olive Oil (Original OR and of the flavor infused oils) 1/2 teaspoon salt (or to taste) 1 teaspoon freshly ground black pepper 2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced) 2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)

1. Preheat oven to 350°F.
2. Quarter potatoes with the skin on and place in a medium sized mixing bowl.
3. Add olive oil, salt, pepper, garlic and rosemary and toss in bowl until evenly coated.
4. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.
5. Place in oven for about 30-35 minutes or until golden brown and tender.
6. Serve warm.