7 Red Bliss potatoes (skin on and quartered)
3-4 tablespoons Mazzone Extra Virgin Olive Oil (Classico or Infused)
1/2 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)
2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)
Preheat oven to 350°F.
Quarter potatoes with the skin on and place in a medium sized mixing bowl.
Add olive oil, salt, pepper, garlic and rosemary and toss in bowl until evenly coated.
Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.
Place in oven for about 30-35 minutes or until golden brown and tender.