Rosemary fingerling potatoes

Prep time: 35 minutes. These golden, crispy-edged potatoes are simple enough for a weeknight and pretty enough for company. Potatoes are a good source of potassium and vitamin C, and leaving the skins on keeps more of the fiber.

Ingredients:

• 1 1/2 pounds fingerling potatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
• 3 cloves garlic, smashed
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Preparation:

• Preheat the oven to 425°F.
• Toss the potatoes with the oil, rosemary, garlic, salt and pepper.
• Arrange them cut side down on a baking sheet in a single layer.
• Roast 25–30 minutes, until the cut sides are deep golden and the potatoes are tender.