Roasted Potatoes with Garlic and Rosemary

This is one of my favorite vegetable dishes. It is easy to make, economical, and bathed in garlic and olive oil, which is always a wonderful thing. I cooked it last evening. I planned to have roast lamb or lamb chops with it until a trip to the Publix meat counter disabused me of that idea. The lamb chops were 18 dollars for a small package. Th lamb legs were haunches. The biggest was 45 dollars. The smallest 21 dollars. Instead I browned, then roasted the duck legs I brought home from K&S World Market for $4.50.

I peeled, then sliced ,five medium Yukon gold potatoes. I put them in a bowl, doused them with olive oil. then added a generous amount of sea salt. Then I tossed them with my fingers to coat them. Then I layered them in a round pie pan. I cut several rounds in half and lined the edges of the pan with them, as though they were a crust. With each layer I tossed on some sliced garlic and some diced fresh rosemary leaves. Then- one last sprinkling of sea salt. At 375 degrees they take about 45 to 55 minutes to roast, soften , and brown.

In winter I often add diced pancetta, but this was a summer evening, and the duck was rich enough. This would go with steaks or even with hamburgers, and I think even children and teenagers would like it.