- Idaho Russet Potatoes (my mother used 8 small potatoes in this bowl), cut into 1″ wedges.
- Olive oil
- Freshly cut rosemary, removed from the stem and chopped
- Freshly minced garlic cloves, about 4 large.
- Toss the potatoes in the olive oil.
- Sprinkle the rosemary and garlic all over the potatoes.
- Toss well.
- Place in a glass baking pan in a 375 degree oven and roast for 45 minutes to one hour until golden brown and tender when pierced with a fork.