Roasted Potatoes with Rosemary and Garlic

This recipe is one of my favorite ways to eat potatoes. It is very informal -- there are no proportions -- and you combine everything as you see fit. My son, David, used to make this often. He loved to chop the fresh rosemary and add it to the potatoes.

Potatoes (I love Yukon Golds)

Extra virgin olive oil

A few fresh rosemary sprigs or dried rosemary

Garlic cloves, either whole with skins

Kosher salt

Freshly ground black pepper

Pre-heat oven to 425 F convection (450 F).

Slice potatoes and place on sheet pan. Add extra virgin olive oil, rosemary, garlic, Kosher salt and freshly ground black pepper to taste.

Roast in oven for 30-40 minutes until browned.