I love garlic, I love potatoes and I like rosemary. Behind mashed potatoes loaded with all the things you are supposed to leave off, this is my favorite way to prepare potatoes. Be sure to check out part two of this episode for the recipe for Crispy Balsamic Baked Chicken Breasts. They are the perfect companion for these cubed spuds. Ingredients 1 lbs red potatoes, unpeeled and cut in large chunks1/8 cup olive oil3 cloves garlic, smashed1/2 tablespoon fresh rosemary, choppedSalt and pepper, to taste Directions In a saucepan large enough to hold all of the potato chunks, bring water to a boil. Add potatoes, and boil for 2 minutes. You are not trying to cook the potatoes through at this point. In a large bowl, combine the oil, garlic, rosemary, salt and pepper. Be generous with the salt, or the potatoes will be bland. Drain the potatoes well, and add to the oil and garlic mixture. Mix gently, but thoroughly. Cover bowl, and let sit for at least 20 minutes, and up to 2 hours. Preheat oven to 450. Place potato mixture in a roasting pan. Bake for 20 minutes. Toss potatoes with a spatula. Return to the oven for 10 more minutes until cooked through and golden brown. Check seasonings, and add more salt or pepper as needed. Serve immediately.