Roasted Potatoes With Garlic and Rosemary |
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Prep Time: 5 Minutes Cook Time: 31 Minutes |
Ready In: 36 Minutes Servings: 15 |
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Very easy to make-put them in the oven while you cook the rest of the meal. From Cuisine at Home. Ingredients:
1/4 cup olive oil |
4 -5 garlic cloves, smashed |
1 tablespoon chopped fresh rosemary |
2 lbs yukon gold potatoes, and unpeeled and cut into large chunks or 2 lbs red potatoes, unpeeled and cut into large chunks |
coarse sea salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 450°F with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.
2. Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat. (Do not allow garlic to brown.
3. Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil.
4. Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp.
5. Season to taste with sea salt and freshly ground black pepper.
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