Rosemary Roasted Red Potatoes

1 1/2 pounds small red potatoes
1 tbsp cornstarch
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
2 tbsp vegetable oil
Preheat the oven to 450 degrees F.
Rinse and quarter the potatoes. (Make sure the potatoes are fairly uniform size, about 1 inch.)  Place the potatoes in a large zipper-top bag with the cornstarch, rosemary, garlic powder, salt, and pepper.  Shake well to coat.  Transfer the potatoes to a large baking pan and spread them in a single layer.
Drizzle the oil over the potatoes and bake for 30 minutes, stirring once halfway through.  Serve immediately.  About 6 servings.