4-5garlic clovescrushed, Place the garlic on a cutting board and crush them with the back of wooden spoon-this helps unlock the flavor and fragrance.
2TBextra virgin olive oilor avocado oil
Preheat the oven to 425F--this is the secret to crispy potatoes!
Place the potatoes on a greased large sheet pan. Sprinkle the potatoes with salt and pepper. Add the crushed garlic and rosemary. I usually add 1-2 whole rosemary sprigs, cut in half, for the extra fragrance--this is optional. Drizzle the olive oil over the potatoes, then toss with your hands until the potatoes are coated with oil.
Position the potatoes in a single layer so the skins are facing up (yes, some of the flesh of the potatoes will also face up since the potatoes are quartered).
Bake for roughly 30-35 minutes (keep an eye on the potatoes at the 25 minute mark), until the potatoes are soft on the inside (try piercing one with a fork) and crispy on the outside.