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Preheat oven to 425°F. Combine 2 tablespoons oil and garlic in a small bowl. Brush mixture on the bottom and sides of a 2-1/2- to 3-quart au gratin dish or shallow baking dish. Sprinkle rosemary on bottom of dish. Place potatoes in a single layer on top of rosemary.
Combine salt and flour in a large bowl. Gradually stir in water until combined. Spoon salt mixture evenly over potatoes, pressing firmly.
Roast for 45 to 50 minutes or until potatoes are tender. Cool on a wire rack for 5 minutes. Using a thin metal spatula, loosen the salt crust from the side of the dish. Carefully invert potatoes and salt crust onto a large serving platter. Drizzle potatoes with the remaining 2 tablespoons oil and sprinkle with pepper.