roasted red potatoes

These roasted potatoes are crispy on the outside and have great flavor from the herbs.

Roasted Red Potatoes

2 1/2 lbs. red potatoes, quartered
4 to 6 tbs. olive oil
Kosher salt
Freshly ground black pepper
1 tbs. dried rosemary
4 garlic cloves, minced

Preheat oven to 400 degrees.

Place potatoes in large saucepan, and cover with enough cold water to cover. Salt water, cover, and bring to a boil for 5 to 8 minutes. Drain, and place potatoes on baking sheet.

Toss potatoes with olive oil, salt, pepper, rosemary, and garlic. Bake until browned and crisp, 30 to 40 minutes. Serve warm or at room temperature.