I can't believe I haven't posted this one sooner -- this is such an easy side dish to make ahead and throw in the oven while you're entertaining. And it's always a huge hit with everyone. They also double as great hash browns for brunch.
For 6-8 people, take 3 pounds of small potatoes (red bliss, fingerling, etc) and cut into large bite sized pieces.
Throw them into a baking dish and add just enough olive oil to lightly coat all the potatoes.
Sprinkle with 1 tablespoon salt, 1 teaspoon fresh cracked black pepper, 1 tablespoon dried rosemary (don't use fresh rosemary -- it will burn), and 1 tablespoon minced garlic. Mix this all together with your hands (sure, you can use a spoon too if you must, but hands are best to make sure everything is coated well) and place in a 425 degree oven for about 45 minutes.
Check them every 15 minutes, stirring gently. When they're all browned and crispy, they're ready to serve.
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