ROASTED POTATOES WITH GARLIC AND ROSEMARY
By akselden
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Ingredients
- HEAT:
- 1/4 cup olive oil
- 4-5 cloves garlic. smashed
- 1 T. chopped fresh rosemary
- BOIL:
- 2 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
Details
Preparation
Step 1
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.
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