Recipes:
## Rosemary Potatoes
### INGREDIENTS
8 new potatoes
½ cup butter or margarine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon garlic salt
**SERVES 4**
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### Make Ahead
The potatoes can be prepared 4 hours ahead, then refrigerated. Reheat in the oven or microwave before serving.
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### VARIATION
For a delicious touch, sprinkle the potatoes with 1 tablespoon crushed black peppercorns before baking.
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### 1
Preheat oven to 375°F. Oil a small baking dish. Rinse and scrub potatoes. Cut into quarters; place in a large bowl.
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### 2
Melt butter in a small saucepan over medium heat; remove from heat. Stir in rosemary and garlic salt.
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### 3
Pour rosemary mixture over potatoes; toss to coat. Place in baking dish.
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### 4
Bake potatoes, stirring occasionally, until tender, about 30 minutes.
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### Make It Quicker
• Reduce the baking time to 10 minutes by first microwaving the potatoes in step 1. Place potato quarters in a microwave-safe dish; cover. Microwave on HIGH for 8 minutes. Uncover and proceed as recipe directs in step 2.
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