Here's my favorite way of fixing roasted red potatoes, made tasty by a little easy magic. How? A dollop of garlic and rosemary oil that you make up a couple of days ahead of time and store in the fridge. Here's how it's done.
1 T finely chopped fresh garlic
1-1/2 T fresh rosemary leaves, stripped off stem
3/4 C regular olive oil
1/4 t paprika
1/2 t black pepper
1/2 t salt
Mix above ingredients well and let sit for a couple of days so flavors will blend.
Wash and cut 2 pounds of unpeeled red potatoes into wedges. If you do this ahead of time, cover them with cold water and keep in your refrigerator. About 1 hour before serving, drain and dry potatoes with paper towels. Toss with a little of your now-savory rosemary and garlic oil. You don't need to use all of it. Store the extra oil in jar with tight lid.
Preheat oven to 400 degrees. Line cookie sheet with aluminum foil and place potatoes on the foil in a single layer. Do not overcrowd. After 30 minutes of roasting, turn the potatoes wedges over and roast another 30 minutes.
Makes 6 servings.