Crispy Herbed Roasted Potatoes recipe

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.