- 2 pounds small red and white potato, quartered
- 1 to 2 tablespoons olive oil
- 2 tablespoons chopped rosemary leaves
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
Preheat the oven to 425 degrees F.
Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes.
Tips: They're especially good cooked on a pizza stone, place cut side down so they get really nice and brown.