In a small souflee dish, place peeled cloves and enough oil to toss them in lightly on the bottom

In another small nonstick pan, toss the rosemary and a small amount of oil to bring out the flvor

Place both the rosemary and the garlic in the oven preheated to 450 degrees

While they roast, zest and juice the lime and place into a food processor or blender, depending on your avalability.

Dice the potatoes into 6x4x6

When the roasting is done, which depends on personal preferance, pull the rosemary and garlic out. Mash the garlic with a teaspoon of oil until it makes a paste, then add the rosemary and lime combination.

Once the paste is done, toss the potatoes in the mixture evenly. Place the potatoes in the oven, and toss them every so often. Once they appear golden brown, take them out and let them sit.

Allow each person to salt to their preferance. The Pink Himalayan Sea Salt is a suggestion, but really any regular salt would suffice.