Garlic Roasted Potatoes (serves four to six)

2 lb. red potatoes, cut into wedges	toss	skin up in pan	sprinkle	425°F for 20 min. covered	425°F for 15 min. uncovered	flip to skin down in pan	425°F for 15 min. uncovered	toss
3 Tbs. oil
salt & pepper
1 tsp. crushed dried rosemary
2 cloves garlic, pureed	cook (optional)

Copyright Michael Chu 2004