Roast Potatoes with Garlic

We all loves these -- they're great with hamburgers or any kind of grilled or roasted meat. I found this recipe originally in Cook's Illustrated, but I've modified it a bit.

2 lbs little red potatoes, scrubbed, dried and cut into 3/4" pieces

3 Tbs. olive oil

salt and pepper

3 large cloves garlic, crushed and mashed with 1/8 tsp. salt (set aside in bottom of large bowl)

1. Heat oven to 425 degrees. Toss potatoes with olive oil and season with salt and pepper.
2. Place potatoes flesh side down in a single layer on a shallow roasting pan. Cover tightly with tin foil and cook about 20 minutes.
3. Remove foil and roast until the side of potato touching the pan is crusty golden brown, about 15 minutes more.
4. Remove pan from oven and carefully turn potatoes over using a metal spatula to safeguard the crusts. Return pan to oven and roast until the side of the potato now touching the pan is golden brown and the skin is kind of wrinkly, 5-10 minute more.
5. Remove from oven and place potatoes in bowl with garlic paste. Toss to distribute garlic and serve immediately.
6. This is really good without the garlic as well, so if you want something a little more traditional, skip it.