8-10 lg. baking potatoes
1 head fresh garlic, chopped
1/4 c. olive oil
2 tsp. pepper
2 tbsp. fresh rosemary leaves (or 1 tbsp. dried)
2 tsp. salt

Preheat oven to 450 degrees. Scrub potatoes and cut into 1 inch squares. Coat a 9x13 inch baking dish with non-stick vegetable spray. Place cut potatoes in dish. Add remaining ingredients, except rosemary leaves. Bake for 30 minutes, stirring occasionally. Mix rosemary leaves into potatoes and cook them for 15 to 20 minutes more. Great served with grilled meats and fish. 8-10 servings.