I haven't posted a recipe in awhile, so here goes nothing!
You will need roughly three to five ingredients:
10-15 small red potatoes
whole peeled cloves or minced garlic
Fresh or dried rosemary (as always, fresh is best. You can substitute with or add basil as well)
Boil potatoes with the peel still on. Preheat oven to 375 degrees F. Grease a metal baking pan with olive oil. When potatoes are tender enough to pierce easily with a fork, drain, and transfer to the pan. Drizzle with a generous amount of additional olive oil and top with desired amount of garlic. Sprinkle on Rosemary or herbs of your choice. Roast for about 15 minutes or until garlic is tender and potatoes are browned. Finish it off with a few dashes (a scant 2 tablespoons or less should do, you want just enough to give them a little tang) of balsamic vinegar and sea salt to taste, and toss. These are great whole, sliced, or rough mashed. If you want to mash them, add enough olive oil for blending. Do not use milk or butter. The entire point of these is the olive oil flavour, and the milk, while good, cancels out the robust notes of the oil.