Instructions: Heat oven to 450 degrees. Clean potatoes but do not peel. Place in pot with water to cover; add 2 teaspoons salt. Bring water to boil and cook until barely tender, about 8 minutes. Drain water and rinse potatoes with cold water until cool enough to handle. Cut into quarters.

Place cut potatoes in a heavy roasting pan and drizzle with 2 tablespoons of the olive oil, tossing to coat. Sprinkle with salt and pepper. Roast for 30 minutes, tossing often, until potatoes begin to brown. Toss with the remaining olive oil and the rosemary leaves. Roast for another 25 minutes, tossing often, until a dark golden brown. About 15 minutes before they are done, toss in garlic.

Potatoes may be cooled to room temperature at this point and held, covered, at room temperature. Reheat at 375 degrees for 15 minutes or until heated through. Do not refrigerate.

Makes 6 servings.

NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner.

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