Rosemary Roasted Potatoes

Made these yesterday for Sunday dinner. Easy, elegant, and delicious! From Ina Garten on the Food Network:

Rosemary Roasted Potatoes

1 1/2 lbs small red or white-skinned potatoes
1/8 c good olive oil
3/4 tsp freshly ground black pepper
1 Tbsp minced garlic (3 cloves)
2 Tbsp minces fresh rosemary leaves

Preheat oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hr (mine only took 45 min), or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning (essential!).

Remove from oven, season to taste, and serve.