3/4 lb. red potatoes
6 lg. garlic cloves (unpeeled), flattened
1 tbsp. olive oil
1/2 tsp. dried rosemary, crumbled
Salt and freshly ground pepper

Preheat oven to 450 degrees F. Cut potatoes into 1 1/4 inch wide wedges. Combine potatoes, garlic, oil and rosemary in 8 inch square baking dish. Season generously with salt and pepper. Roast until potatoes are tender and crusty, stirring occasionally. Bake 45 minutes. Discard garlic, serve potatoes hot.