Roasted Rosemary Garlic Potatoes
1.5 Lbs. small red or fingerling potatoes
1/3 cup of BG Garlic Olive Oil
¾ Tsp. kosher salt
½ Tsp. black pepper
2 Tbs. fresh rosemary leaves chopped
Cut the potatoes in half or slice them about 1/2” thick. Place them in a bowl with the olive oil, salt, pepper and fresh rosemary. Toss the potatoes until they are well coated. Place the potatoes on a baking sheet and spread out evenly. Roast in the oven for 1 hour, at 400°F until brown. Toss the potatoes half way through to ensure even cooking.