Rosemary and Garlic Roasted Potatoes

2 lbs russet potatoes, peeled and cut into 1" wedges
3 Tbsp olive oil
5 - 6 rosemary springs (about 5" long)
4 large garlic cloves, minced

Preheat oven to 450 degrees with a 4-sided heavy sheet pan in upper third.

Toss ingredients with 1 tsp salt and 1/2 tsp pepper. 

Spread in 1 layer on hot pan and roast 20 minutes.

Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting).  Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.