4-6 Yukon gold potatoes, cut in wedges
8 cloves garlic, left in their skins
1 tablespoon chopped fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1. Preheat oven to 425 degrees F.
2. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet.
3. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.