2 pounds medium boiling potatoes, peeled and cut into 1-inch-thick wedges
3 tablespoons olive oil
5 to 6 large rosemary sprigs (about 5 inches long)
4 large garlic cloves, smashed and peeled
Preheat oven to 450°F with a 4-sided heavy sheet pan in the upper third.
Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on a hot pan and roast for 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around the outer edge of the pan and golden potatoes in the center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.
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