Rosemary Roasted Potatoes

Roasted potatoes are heavenly. Serve them for brunch with scrambled eggs or for dinner with Nori-Wrapped Wasabi Salmon or Caribbean Lime Halibut. The time involved is just roasting in the oven, not you in the kitchen.

12 small red potatoes, halved
5-6 cloves garlic, minced
2 tablespoons fresh rosemary leaves, minced
3 tablespoons extra-virgin olive oil
Sea salt
Pepper

Preheat oven to 450 degrees F. Wash red potatoes, scrubbing off any dirt and removing any eyes and cut into halves. At this point you have the option of boiling the pieces in water for about 3 minutes. This will hasten your roasting time. Place potatoes (quick boiled or not) in a baking dish. Chop garlic and rosemary leaves together until very fine. Put oil in a small bowl and add garlic and rosemary. Drizzle over potatoes and shake pan to coat. Roast for 45-60 minutes (time depends on the size of the potatoes) until potatoes are tender inside, browned on the outside.

Preparation time: 45 minutes
Makes 4 servings

Getting Kids to Eat Vegetables

1. Notice how you feel about vegetables; hard to sell them if you don't like them.
2. Take your child shopping. Have them pick out a vegetable to prepare.
3. Have your child help you prepare vegetables.
4. Help your child create a relationship with vegetables. Plant a garden or grow herbs and lettuces in pots. If you don't have space for pots or a garden bed, go visit a vegetable garden.