Roasted Rosemary Potatoes and Garlic

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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.

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