Roasted Potatoes with Garlic and Rosemary

By AnneS

Ingredients

• 1/4 cup olive oil
• 4-5 cloves garlic, smashed
• 1 Tablespoon rosemary
• 2 pounds Yukon Gold and/or red potatoes, unpeeled, cut into large chunks
• Coarse sea salt
• Black pepper

Preparation

Step 1

Preheat oven to 450 degrees with rack in lower third. Bring 6 quarts of salted water to a boil in a large saucepan. Heat oil, garlic, and rosemary on a large baking sheet (with sides) over a medium-high 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 pepper.