Categories: Side Dish

Ingredients

• 1/4 cup olive oil
• 4-5 cloves garlic, smashed
• 1 tbsp. chopped fresh rosemary
• 2 lb gold or red potatoes, cut into large chunks

Directions

1. Preheat oven to 450 with rack in lower third. Bring a large pot of salted water to boil.

2. Heat oil, garlic and rosemary on a large baking sheet on stovetop over medium low heat. Do not allow garlic to brown.

3. Boil potatoes in water for 1 minute. Use a slotted spoon to transfer potatoes to baking sheet on stovetop; stir to coat with oil.

4. Transfer potatoes to the oven on the lower rack and roast for 20 minutes Carefull toss them with a spatula, then roast until cooked through, browned, and crisp, 10 minutes more. Season with salt and pepper to taste.

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