Roasted Garlic & Rosemary Potatoes

• 3 pounds mini red or white potatoes cut into quarters
• 3-4 cloves of garlic, minced
• 1/2 sweet yellow onion, diced
• 1/4 cup olive oil
• 1 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons fresh rosemary, chopped (1 tablespoon set aside for garnish)

1) Preheat the oven to 425°F.
2) Place potatoes and onion in a medium bowl with olive oil, garlic, salt, pepper, and rosemary. Toss until evenly coated.
3) Transfer to a sheet pan (lined with foil or parchment paper for easy clean-up) and spread evenly into one layer.
4) Roast for 45-60 minutes until golden brown and crisp. Flip with a spatula once or twice during cooking time to ensure even roasting.
5) Garnish with rosemary, sprinkle of salt and ground black pepper.

Photo by: Little Spice Jar.