Recipe from Ina Garten

1 1/2 lb Potatoes

1/8 cup Extra Virgin Olive Oil

3/4 tsp Salt

1/2 tsp freshly ground Black Pepper

1 to 2 TB minced Spring Garlic

2 TB minced Rosemary

Preheat the oven to 400 F.  Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.  Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp.  Flip twice with a spatula during cooking to ensure even browning.  Remove the potatoes from the oven, season to taste, and serve.