If you have not had these garlic and rosemary potatoes, stop what you are doing, and immediately proceed to the kitchen.
Start by rounding up a few ingredients: red skin potatoes, garlic, olive oil, rosemary, kosher salt, and coarse ground pepper.
Preheat the oven to 400 degrees, slice the potatoes, chop the garlic and rosemary, and get ready to work.
Pull out the caste iron skillet.
If you do not have one, shame on you.
However, in this unfortunate event, any skillet that is oven safe will do. Drizzle two tablespoons of olive oil in the skillet and heat over medium high heat. On my electric stove the dial is set on six. Add the garlic and allow to simmer. It should not turn brown quickly, and it should smell really good. If the garlic begins to brown too quickly, lower the heat slightly.
After a minute or so add the potatoes, salt, pepper, and rosemary. Stir to get the the potatoes coated, then allow the potatoes to brown for about two minutes before stirring again. Sprinkle them with a bit of cayenne if you like some heat, stir a third time, and allow the potatoes to brown for an additional two minutes.
Once they look something like this, pop them in the oven for ten minutes. Pull them out, give them a good stir, then put them back in for another five to ten minutes. When finished, they should look like this.