By Mary Capone

New Potatoes with Rosemary

SERVES 6 TO 8

Peel a strip around each potato to allow seasonings to penetrate while the potato skin becomes crispy in the oven. You can substitute parsley, oregano and/or marjoram for the rosemary.

12 medium new potatoes
3 tablespoons olive oil or 2 table- spoons oil + 1 tablespoon ghee
2 sprigs fresh rosemary, stemmed, finely chopped
¼ teaspoon sea salt
-Pepper, to taste
3 tablespoons capers, drained, optional

1. Preheat oven to 450˚F.

2. Wash potatoes and peel one strip of skin around the middle of each potato, about 1½ inches wide.

3. Place potatoes in a 9-inch square baking dish. Add olive oil, rosemary, sea salt, pepper and capers, if desired. Toss to coat.

4. Please potatoes in preheated oven and bake until golden brown and easily pierced with a fork, about 35 to 40 minutes. Turn potatoes once during the baking cycle to coat again with oil and seasonings. When done, transfer to a platter and serve immediately.

Each serving contains 121 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 583mg sodium, 13g carbohydrate, 2g fiber, 1g protein.