1. Preheat oven to 450 degrees F. 2. Cut potatoes in quarters. Place them in a bowl and add 1 1/2 teaspoon fresh rosemary or 1/2 teaspoon dried. Pour 2 1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed. 3. Place potatoes in a single layer on a heavy baking sheet and sprinkle them with salt and pepper. 4. Roast for 15 minutes, turning every 5 minutes. 5. In a small bowl, mix garlic with remaining 1/2 teaspoon oil. Add it to the potatoes and continue roasting for 10 to 15 minutes, or until the potatoes are crisp and browned and easily pierced with a fork. 6. Transfer to a serving dish, season with more fresh pepper and remaining 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried. Serves 4. Nutritional analysis by Eating Well: 323 Calories, 6 g protein, 4 g fat, 68 g carbohydrate, 550 mg sodium, 0 mg cholesterol Nutritional analysis by MasterCook 4 (very different): 210 Calories, 3.6 g fat, 3.7 g fiber, 15.2% cff; 2.5 grain + 0.1 vegetable + 0.7 fat exchanges NOTES : The garlic must be added last, or it will scorch. Formatted in MasterCook 4 by Ellen Pickett January 1999. Recipe by: The Eating Well Cookbook, p. 110 Posted to EAT-LF Digest by "Ellen Pickett" on Aug 24, 1999,