- 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.
