cup olive oil
cloves garlic. smashed
T. chopped fresh rosemary
lb.Yukon gold and/or red skinned potatoes. unpeeled cut into large chunks
ROAST; SEASON WITH:
Coarse sea salt and freshly ground black pepper to taste
Preheat oven to 450° with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan. Heat oil. garlic. and rosemary on a large baking sheet (with Sides) on stove top over medium- low heat. Do not allow garlic to brown. Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil. 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. Season with sea salt and freshly ground black pepper.