Ingredients
2 pounds small unpeeled red potatoes, cut into wedges2 to 3 tablespoons olive oil2 garlic cloves, minced1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat.
Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.
