Oven roasted potatoes

It's still summer weather in California. Fellow food bloggers began talking about fall weather and fall food a couple weeks ago, but I just can't get on bored with pumpkin spice lattes, butternut squash soup, and months of no garden fresh tomatoes. I may cry come October.
What I can get on board with is an easy cool weather side dish that tastes better than the main dish I serve with it. I made turkey meatloaf the other day- I think Barefoot Contessa has a great recipe- and served it up with some leftover biscuits from one of our favorite restaurants and these potatoes.


They don't look like much, but they stole the show.
You can use whatever potatoes you like, but I bought a mixed bag (red, yellow and purple!) from my local farmer's market. I think these would be really exceptional with some roasted asparagus and roasted chicken. I may not be totally ready for Fall, but I'm getting there.

Easy Roasted Potatoes
Serves 3-4
2 lbs. baby potatoes
2-3 T good olive oil
2 cloves garlic, chopped
3 teaspoons salt, divided
2 teaspoons pepper, divided
2 teaspoons dried rosemary, divided

Preheat oven to 400 degrees.
Cut up potatoes into chunks, leave skin on. The smaller the pieces, the faster they cook- shoot for bite size pieces. Lay them on a cookie sheet and toss with 2-3 T olive oil, garlic, 2 teaspoons salt, 1 teaspoon pepper and 1 teaspoon rosemary. Make sure the potatoes do not overlap and place in oven. Let them cook until golden brown and slightly crispy- this should take 20-30 minutes.
When done, add remaining salt, pepper and rosemary. Serve hot.