Ingredients:
2 to 3 pounds red potatoes, washed, dried, and quartered
1/4 to 1/2 cup olive oil
2 tablespoons fresh chopped rosemary
2 to 3 teaspoons garlic salt
Fresh ground black pepper
Directions:
In a bowl, combine the potatoes, oil, rosemary, garlic salt and pepper. Toss well to coat. Transfer to a foil-lined large. baking pan. Bake, uncovered, at 425° for 30 to 45 minutes or until potatoes are tender and slightly browned.
