These roasted rosemary potatoes are topped with spicy pepper corns and garlic.
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Preheat oven to 400F.
Place the potatoes and garlic in a cast iron pan large enough to hold them in a single layer.
Drizzle with the oil and toss well to evenly coat.
Sprinkle with the rosemary, salt and freshly ground pepper.
Roast, uncovered, for 40-50 minutes, turning halfway through cooking time, or until the potatoes are golden and tender through the center.