Oven-fried Rosemary Potatoes

2 pounds unpeeled red or white boiling potatoes, washed and dried, cut as directed in class (cut into wedges or cubes)
¼ cup olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced

Heat oven to 400. 

Put potatoes, olive oil, rosemary, salt and pepper in bowl and toss until potatoes are completely coated. 

Arrange potatoes in baking pan and spread them out so that they are not touching. Pour any leftover oil and herbs over potatoes. 

Roast for 15 minutes, then turn potatoes with a spatula. Continue baking for at least 20-30 minutes, until potatoes are golden brown and tender when pierced. 

Note: They may be made an hour or two ahead. Rewarm at 350 degrees for 10 minutes.