Crispy herbed roasted potatoes
2 lbs. small red potatoes, cut in halves or quarters
6 Tb. olive oil
3 garlic cloves, crushed whole
2 Tbs. fresh rosemary, rough chopped
Salt and pepper to taste

Preheat oven to 425°F.

Toss potatoes generously in olive oil and season with salt, pepper, garlic and half of the rosemary.  Arrange loosely on a baking sheet so that the potatoes are not crowded.  Roast at high heat for 35-45 minutes, tossing and rearranging once or twice, until browned and crispy.  Remove garlic cloves and toss with remaining rosemary.  Season with additional salt and pepper as needed.

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