Roasted Yukon Potatoes with Rosemary (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
6 to 8 medium (about 1 1/2 pounds), yukon gold potatoes, cut in wedges |
8 cloves garlic, left in their skins |
1 tablespoon chopped fresh rosemary leaves |
3 tablespoons extra-virgin olive oil |
kosher salt freshly ground black pepper |
Directions:
1. Preheat oven to 425 degrees F.
2. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.
3. Copyright 2004 Television Food Network, G.P. All rights reserved.
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