Ingredients

• 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

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Instructions

1. Preheat the oven to 425 degrees F.
2. 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.