Rosemary Roasted Potatoes

• 1 12 lbs small red potatoes or 1 12 lbs white-skinned potatoes
• 18 cup olive oil
• 34 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaf

1. Preheat oven to 400 degrees.
2. Cut potatoes in half or quarters and place in a bowl with oil, salt, pepper, garlic, and rosemary.
3. Toss until potatoes are well coated.
4. Dump potatoes onto a baking sheet and spread out into 1 layer.
5. Roast for at least one hour, or until browned and crisp.
6. Flip twice with a spatula during cooking to ensure even browning.
7. Remove from oven, season to taste, and serve.

red potatoes, olive oil, kosher salt, ground black pepper, garlic, rosemary leaf

Taken from www.food.com/recipe/rosemary-roasted-potatoes-149958 (may not work)