1/4 c olive oil
4-5 cloves garlic, sliced or minced
1 T chopped fresh rosemary
2 lb small red skinned potatoes (unpeeled), cut into large chunks)
salt and black pepper to taste
Preheat oven to 450 degrees with rack in lower third. Bring a pot of water to boil. Boil potatoes 1 min & drain.
On the stovetop over med-low heat, heat oil, garlic and rosemary on a non-stick baking sheet (large enough to spread out the potatoes); do not allow garlic to brown.
Add potatoes and stir to coat with oil. Place on lower rack of over and roast 20 min. Carefully toss potatoes then roast until cook through, browned and crisp, about 10 min more.
Season with salt & pepper.