3/4 lb. red potatoes
1 tbsp. olive oil
Salt and pepper
6 garlic cloves
1/4 tsp. dried rosemary crumbled

Preheat oven to 450 degrees. Cut potatoes 1 1/2 inch wide wedges. Combine potatoes, garlic, oil and rosemary in 8 inch baking dish. Season with salt and pepper. Roast until potatoes are tender and crusty, cover in oven, stirring occasionally, about 45 minutes. Serves 2, can be doubled or tripled.