Core Recipe Servings | 4 Preparation Time | 7 min Cooking Time | 30 min Level of Difficulty | Easy
side dishes | You won't be able to keep your fingers off our fingerlings. If you can't find them, use new red potatoes (about the size of a quarter) instead.
12 oz potato(es), fingerling, well-scrubbed 1 medium garlic clove(s), minced 1/2 cup canned chicken broth, divided 2 rosemary sprig 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F. 2. Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; arrange rosemary sprigs between potatoes. 3. Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. Yields about 1/2 cup per serving.
Notes
This recipe can be doubled or tripled for larger gatherings.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
