Oven-Roasted Potatoes with Rosemary and Garlic

Preheat an oven to 425 degrees F.

In a metal baking pan over low heat, warm the olive oil and the garlic until the oil is hot and garlic flavor is released into the oil, 1-2 minutes. Remove from the heat.

Meanwhile, fill a saucepan three-fourths full with water and bring to a boil. Place the potatoes in the boiling water for 10 seconds, then drain and immediately transfer the potatoes to the baking pan holding the garlic and oil, leaving a little water still dripping from the potatoes. (This step helps to prevent the potatoes from breaking during roasting.)

Sprinkle the rosemary sprigs over the potatoes. Toss gently to coat the potatoes and rosemary thoroughly with the oil. Spread the potatoes out in a single layer in the baking pan.

Place the pan in the center of the oven and immediately reduce the heat to 375 degrees F . Roast, stirring 2 or 3 times for even browning, until the potatoes are golden brown with crisp edges and tender when pierced with a fork, about 1 hour. Season to taste with salt and pepper.

TO SERVE: Transfer to a warmed serving dish and serve immediately.