This simple side dish in perfect for the solar oven; the subtle flavors develop slowly as the potatoes roast in the sun.
1 pound small red potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1-2 sprigs of fresh rosemary leaves, chopped
salt and pepper
Cut each potato in quarters, or smaller if you have large potatoes. Place in a bowl and drizzle with olive oil. Add garlic, rosemary, and salt and pepper to taste. Toss the potatoes to evenly coat, then pour them into your Sport graniteware pot.
Put the pot in the oven and cook until the potatoes are fork tender, between 1.5 to 2.5 hours.