Roasted Red Potatoes. Quarter the potatoes length-wise. Toss in olive oil, salt, pepper, and rosemary. Arrange potatoes in muffin tin as shown. Add garlic clove in the middle of the potato quarters. Add half a teaspoon of olive oil on top of each garlic clove. Bake 375 for 25 minutes! Enjoy.
Ultra-Crispy Roast Potatoes. Microwave quartered potatoes for 10 minutes. Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the potatoes, and sprinkle with oregano. Put in a hot oven 450 degrees for about 20-25 minutes until crispy.