Ingredients

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

Instructions

Preheat the oven
to 400 degrees F.

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. Dump the potatoes on a

baking sheet and spread out into 1 layer; 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.

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