Rosemary-Garlic Breakfast Potatoes

3 1/2 C. diced red potatoes (or a mix of red and small white potatoes)

1 T. finely chopped fresh rosemary

1/2 tsp. fine sea salt, plus more if needed

2 garlic cloves

Large pinch of freshly ground black pepper

3 T. olive oil

Preheat the oven to 35O°F. Line a baking sheet with foil. Put all the ingredients on the prepared baking sheet and toss to combine. Bake for about 1 hour, tossing the potatoes every 15 minutes; be careful, as they may stick to the foil. Once the potatoes are a nice golden brown and crispy on the edges, they are ready. Taste and add more salt, if desired, then serve.