Ina Gartens Rosemary Roasted Potatoes

Toss together potatoes with fresh thyme and garlic and the results are a flavorful side dish that will complement most any entree.. Thank you Food Network

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)

2 tablespoons minced fresh rosemary leaves

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters
• Place in a bowl with the olive oil, salt, pepper, garlic and rosemary
• Toss until the potatoes are well coated. 
• Dump the potatoes on a baking sheet and spread out into 1 layer
• Roast in the oven for at least 1 hour, or until browned and crisp. 
• Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.