Garlic Rosemary Potatoes

These are super easy to make.  In a pinch, I use Spice World garlic; it comes pre-minced in a jar.  Fresh rosemary is key, though.  When in doubt, always use fresh herbs in lieu of dried.  Everything tastes better when it’s fresh, right?

INGREDIENTS

2 lbs red-skinned potatoes
1/8 cup olive oil
1 tsp kosher salt
1 ½  tsp freshly ground black pepper
2 Tbsp minced garlic (3 cloves)
2 Tbsp minced fresh rosemary leaves
½ tsp garlic powder

DIRECTIONS

• Preheat the oven to 400 degrees F.
• Cut the potatoes in quarters, they’re about 1-inch cubes.  Place in a bowl with the olive oil, salt, pepper, garlic, garlic powder, and rosemary. 
• Toss until the potatoes are well coated.
• Dump the potatoes on a baking sheet or in a baking dish, and spread out.
• Roast in the oven for 1 hour, or until browned and crisp. Flip them about half way through so they get evenly browned.