- 1 pound Red Bliss, round white, or new potatoes
- 4 tablespoons olive oil
- 2 (5-inch) rosemary sprigs
- 5 medium garlic cloves, lightly smashed
Heat the oven to 500°F. Clean the potatoes, dry them well, and quarter them.
When the oven is heated, add the oil to a 3-quart baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot and shimmering (about 3 minutes), carefully remove the dish from the oven and add the dry potatoes, rosemary, and garlic. Carefully stir to coat in oil, and season generously with salt and freshly ground black pepper.
Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Remove the rosemary, stir to coat the potatoes with oil and break up the garlic cloves, season as necessary, and serve.