2 lbs. small, unpeeled red potatoes
2-3 Tbsp. olive oil
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh rosemary or 1 tsp. dried rosemary
Cut potatoes into wedges and spread on a 9x13-in. pan. Drizzle with oil. Sprinkle with garlic, rosemary, salt and pepper. Toss gently to coat. Bake at 450 degrees for 20-30 minutes, or until golden and tender.
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