After my full day of canning beans, laundry, & children, I think Eric could see the writing on the wall. If he was wanting something "good" for dinner it was going to be up to him to make it happen. And of course he was successful. Not long ago he saw someone eating potatoes similar to these and has been craving them ever since. He found this recipe at allrecipes.com.
Rosemary Red Potatoes
1 3/4 lbs small red potatoes, quartered
1 small onion, quartered
1/4 c olive oil
1 1/2 tsp dried rosemary, crushed
2 garlic cloves, minced
1/4 tsp garlic salt
In a bowl, combine all ingredients, toss to coat. Transfer to a foil-lined 15 x 10 baking pan. Bake uncovered at 425 for 25-30 min. or until potatoes are tender and browned.
-we cut smaller wedges
-added more garlic
-added salt and pepper
-after potatoes are tender if you like them with a little crispiness to them, broil them for just a couple min.