Rosemary Garlic Roast Potatoes

I LOVE these potatoes! And the smell of roasting garlic and rosemary as they're cooking? Yummy!

6 cups peeled potato wedges (about 2 lbs) — I leave the skins on
1 tbsp. Olive oil
2 tsp. Chopped fresh garlic (I use more)
2 tsp. Chopped fresh or dried rosemary
Salt and pepper (I don’t use salt)
In large, shallow baking dish, toss potatoes with oil, garlic, rosemary and salt and
pepper to taste.
Bake, uncovered, in 325 degree oven for one hour, or until fork tender.
Cheers,
Vanessa