Rosemary Roasted Red Potatoes

1 1/2 pounds small red potatoes1 tablespoon cornstarch1 tablespoon chopped fresh rosemary or 2 teaspoons dried rosemary1 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon black pepper2 tablespoons vegetable oilHeat the oven to 450 degrees.Rinse and quarter the potatoes. (Make sure the pieces are fairly uniform, 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.Serves six.Nutrition values per serving: 127 calories, 5 g fat (trace amount), 20 g carbohydrates, 2 g fiber, 2 g protein, 0 cholesterol, 104 mg sodium.