Roasted Potatoes:

1 1/2 pounds small red-skinned potatoes

1/8 cup olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cloves garlic, minced

2 tablespoons minced fresh rosemary leaves

Preheat oven to 400 degrees.

Rinse your potatoes thoroughly and cut in halves or quarters depending on size and place in a bowl.

Add your olive oil, salt, pepper, garlic and rosemary.  Toss until the potatoes are well coated.

Place the potatoes on a baking sheet  in a single layer.

Roast in the oven for 20 minutes, then flip potatoes with a spatula to ensure even cooking an browning.

Repeat until potatoes have cooked for at least 1 hour, or until browned and crisp.

Remove the potatoes from the oven, season immediately with ½ teaspoon of salt and serve.