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

Preheat oven to 450°F. 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. Recipe can be doubled or tripled.