This is not a very good recipe for this classic dish. Because it was different we followed it to the letter. First, why would anyone chop garlic and rosemary and leave them overnite. The glory of home cooking versus prepared food is the freshness of the ingredients. This seems like bad advice and unnecessary because chopping this quantity of ingredients takes less than a minute anyway. My second problem with this recipe is that the small amount of rosemary cannot possibly contend with the amount of garlic. You need three sprigs of rosemary, and just strip the leaves off the stem, no need to chop them. Finally, the potato surfaces should be dried after the potatoes are cut up. Just dab with a paper towel so they are dry and can brown properly and the potatoes should be placed in the pan cut side down. All in all this is a very sophomoric version of an old time standby recipe. It is a wonderful dish if made properly, not the way this recipe advises.