INGREDIENTS
* 2 pound baby red or white potatoes
* 1 tablespoon minced garlic
* 1 teaspoon kosher salt or sea salt
* 1 teaspoon cracked black pepper
* 1/4 cup olive oil or extra virgin olive oil
* 1 tablespoon flat leaf parsley (or dried parsley)
* 1 tablespoon chopped rosemary (or dried rosemary)
PREPARATION
Preheat oven to 375 or 400 degrees F. Wash and cut potatoes 1 1/2 inch wide wedges. Combine potatoes, garlic, oil, rosemary, and parsley in 8 or 9 inch baking dish. Then season with salt and pepper. Toss with your hands to make sure that the potatoes are coated. Roast until potatoes are tender, golden and crusty. Stir occasionally and roast and/or bake about 30-40 minutes.
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