Roasted Fingerling Potatoes
cooked potato(es) red or white
2 cup(s), fingerling varierty, scrubbed (about 12 ounces)
1 clove(s), medium, minced
canned chicken broth
1½ tsp, or preferably, use 2 small rosemary sprigs
- Preheat oven to 400°F.
- Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; sprinkle with dried rosemary or if using fresh sprigs, arrange sprigs between potatoes.
- Roast for 15 minutes (the broth will evapourate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. If using rosemary sprigs, discard sprigs and serve. Yields about 1/2 cup per serving.