Red Potatoes with Rosemary and Garlic

From More Make it Fast, Cook it Slow by Stephanie O'Dea p.61
Makes 4-6 servings

1 1/2 lb. baby red potatoes
4 garlic cloves, coarsley chopped
1 1/2 teas. dried rosemary
2 TBS olive oil
1/2 teas. kosher salt
1/2 teas. black pepper

In a 4-qt slow cooker, add washed and quartered potatoes, garlic, rosemary, olive oil, salt, and pepper. Toss the potatoes with two large spoons to coat evenly with the oil and spices. Cover and cook on low for 4 hours or high for 2 hours.

Wow, I thought these were pretty good. A wonderful side dish to any meal. The potatoes weren't dry like they can get in the oven, but they were moist and flavorful. I made a half recipe in a 2 qt cooker.