Rosemary-roasted Potatoes

Preheat the oven to 425°F (220°C). Pat the scrubbed red-skinned potatoes dry with a clean towel and cut them in half or quarters, leaving the skin intact.

Place the cut potatoes in a large bowl and add the bruised garlic cloves, olive oil, chopped fresh rosemary, salt, and pepper. Toss until the potatoes are evenly coated.

Transfer the potatoes and garlic to a roasting pan or baking sheet, arranging them cut-side down in a single layer. Pour the water or vegetable broth into the bottom of the pan.

Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.

Remove from the oven and taste for seasoning, adjusting salt and pepper as needed. If desired, drizzle lightly with balsamic vinegar and toss gently.

Serve warm, discarding the garlic cloves or mashing them into the potatoes if preferred.