2poundsmedium to small-unpeeled red potatoescut into wedges
2 to 3tablespoonsolive oil
2– 3 garlic clovesminced
1tablespoonfresh rosemary leaves
½teaspoonsea salt or kosher salt
¼teaspoonfreshly ground black pepper
Preheat oven to 425 degrees.
Combine all ingredients in a large bowl and toss to coat potatoes. Spread out potatoes in a single layer on a large baking sheet or a large baking dish. Roast, stirring once halfway through, until the potatoes are golden brown and crisp outside and tender. Cooking time is about 30 – 35 minutes.