Ingredients

• 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
• 1/8 c. good olive oil
• 3/4 t. kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 T. minced garlic (3 cloves)
• 2 T. minced fresh rosemary leaves

Directions

1. Preheat the oven to 400 degrees F.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.

3. Dump the potatoes on a baking sheet and spread out into 1 layer;

4. Roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

5. Remove the potatoes from the oven, season to taste, and serve.

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