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.