• 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
• 1/8 cup olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves minced garlic

1. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; 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 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
2. Remove the potatoes from the oven, season to taste, and serve.

These potatoes are a good compliment to just about any meal.