ROSEMARY-ROASTED POTATOES

1 CUP OLIVE OIL
4 WHOLE GARLIC CLOVES, PEELED
4 POUNDS RED SKIN POTATOES, QUARTERED
4 FRESH ROSEMARY SPRIGS


PREHEAT OVEN TO 350.


HEAT OIL AND GARLIC IN LARGE ROASTING PAN SET ATOP 2 BURNERS AT MEDIUM HIGH HEAT.  ADD POTATOES AND ROSEMARY.  COOK UNTIL POTATOES BEGIN TO COLOR, STIRRING OFTEN, ABOUT 10 MINUTES.


TRANSFER PAN TO OVEN.  ROAST UNTIL POTATOES ARE GOLDEN , ABOUT 45 MINUTES.  INCREASE HEAT TO 375.  ROAST UNTIL DEEP BROWN AND CRISP, STIRRING OFTEN, ABOUT 20 MINUTES.  USING SLOTTED SPOON, TRANSFER POTATOES TO BOWL.


SEASON WITH SALT AND PEPPER.


MAKES 10 SERVINGS.