Toss chunks of potato and peeled cloves of garlic with a tablespoon or two of olive oil. Sprinkle with salt and freshly ground pepper. Spray a baking dish with no-stick spray to prevent potatoes from sticking to the pan. Add a couple of sprigs of rosemary. Bake in a hot oven (425 degrees F) until potatoes are sizzling, browned and fork tender, about 30 minutes.