Cut the potatoes into quarters, and place in a bowl with olive oil, salt, pepper, and garlic; toss until the potatoes are well coated (often times I use my hands to mix).
Dump potatoes onto a baking sheet lined with aluminum foil. Spread out into one layer.
Roast in the oven for 45 minutes to 1 hour. Flip 1-2 times to ensure even browning.