Rosemary Roasted Potatoes

1-1/2 lbs red potatoes, cut into 1/2-inch chunks
2 T olive oil
3 cloves garlic, minced
6-inch sprig fresh rosemary, stem removed, leaves chopped
Coarse salt
Freshly ground pepper
Put the potatoes in a medium saucepan, cover with water, and boil for 10 minutes. Drain.
Meanwhile, preheat the oven to 400 F. Toss the potatoes with the oil, garlic, and rosemary. Sprinkle with salt and pepper.
Spread the potatoes in a large roasting pan in one layer. Do not crowd them, or they’ll end up steamed instead of roasted. Roast for about a half hour, stirring occasionally, until they are very brown and crispy.