Recipe adapted from Megan Hill, from her blog Culinary Hill. Picture from her blog.
Ingredients, Serves 4:
900g small potatoes scrubbed and quartered
4 cloves garlic minced
2 tablespoons chopped fresh rosemary leaves - or triple the quantity if you're like us and are obsessed with flavor
Salt and freshly ground black pepper
1/4 cup olive oil
Preheat oven to 205C. In a large bowl, combine potatoes, garlic, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and toss until evenly coated.
Spread on rimmed baking sheet and arrange potatoes cut-side down. Bake 45 to 50 minutes, stirring occasionally, until potatoes are tender and golden spots begin to form.
For further deliciousness add 1/2 cup shredded parmesan cheese over the potatoes during the last 10 minutes of cooking time. Enjoy!