1 bag of baby red potatoes (if you can find those, then buy the larger sized red potatoes and cut them into halves or quarters as needed)
2 tbsp. extra-virgin olive oil
4 cloves garlic, minced
2 tbsp. freshly chopped rosemary
Salt or Sea salt
Freshly ground black pepper
Fresh rosemary sprigs, for serving (buy fresh rosemary in the herb section of the produce dept)
Preheat oven to 400º.
Add potatoes to baking sheet.
Toss with olive oil, garlic, and rosemary and season generously with salt and pepper.
Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes.
Add a couple of whole rosemary sprigs when they look close to being done for a little extra umph, and because it’s pretty.