Rosemary Red Potatoes

I do not think I have anything clever to say today.  I'm all out of cleverness.  So, let me just say that these Rosemary Red Potatoes are really yummy!  From personal experience, I can tell you that they are a great accompaniment to porkchops.  Make sure you bake them long enough that they get nice and brown and tender.

Rosemary Red Potatoes

Ingredients:

1-3/4 pounds small red potatoes, quartered

1 small onion, quartered

1/4 cup olive oil

1-1/2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1/4 teaspoon garlic salt

Directions:

1.  In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat.

2.  Transfer to a foil-lined 15-inch by 10-inch by 1-inch baking pan.

3.  Bake, uncovered, at 425 degrees for 25-30 minutes or until potatoes are tender and browned.  

Source:  Taste of Home, October/November 2005