2 lb. sm. unpeeled red potatoes, cut into wedges
2-3 tbsp. vegetable or olive oil
2 garlic cloves, minced
1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. pepper

Place potatoes in a 13 x 9 x 2 inch baking pan. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake at 450 degrees for 20-30 minutes or until potatoes are golden brown and tender when pierced with a fork. 6-8 servings.