arrow_right Small mixed-skinned potatoes, 1 ½ lb
 arrow_right Carrots, 4 sticks
 arrow_right Onion, 1 small
 arrow_right Olive oil, 1/8 cup
 arrow_right Garlic (3 cloves)

PREPARATION
 Preheat the oven to 400 degrees F
 Cut the potatoes in half or quarters
 Mince garlic and rosemary leaves
 
 DIRECTIONS
 Place everything in a bowl and toss until the potatoes are well coated.
 Dump the potatoes on a baking sheet and spread out into 1 layer
 Roast in the oven for at least 1 hour, or until browned and crisp
 Flip twice with a spatula during cooking to ensure even browning
 Remove the potatoes from the oven and season to taste