Roasted Rosemary Garlic Potatoes

Roasted Rosemary Garlic Potatoes

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Serves 4 as a side dish

3 Idaho baking potatoes
6-8 garlic cloves
Extra virgin olive oil
4-5 sprigs of fresh rosemary
Sea salt and freshly cracked pepper

Preheat oven to 350 degrees.

Scrub potatoes clean. Cut into thirds lengthwise. Cut each third in half lengthwise, then cut into bite-size pieces. Cut the rest of potatoes and place them in a 9 1/2″-by-12″ baking pan.

On a cutting board, apply blunt pressure to the side of a large knife to smash each garlic clove. This makes it very easy to remove the peel. Cut each clove in half or leave whole, as desired. Add garlic to potatoes.

Add rosemary, an abundant sprinkling of salt, and pepper to the pan. Drizzle with xvoo to coat, then mix.

Cook for 45 minutes or until potatoes are fork-tender, moving potatoes around every
15 minutes with a metal spatula to keep them from sticking to the pan. When the potatoes are cooked through, remove the rosemary and broil potatoes, 2-3 minutes,
to desired crispness. Taste for salt and serve immediately.

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