Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.
8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges 1 1/2 tablespoons extra-virgin olive oil 1/2 teaspoon coarse sea salt or other coarse salt 1/2 teaspoon ground black pepper 3 large garlic cloves, minced 1 1/2 teaspoons chopped fresh rosemary
Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate;serve.
