Categories: Sides
Ingredients
- 2 1/4 pounds potatoes (not too floury or too waxy)
- 3 garlic cloves
- a sprig of rosemary
- salt
- 4–8 tablespoons extra-virgin olive oil
- juice of 1/2 lemon
Directions
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Preheat the oven to 400 degrees Fahrenheit. Cut the potatoes into quarters, and the quarters into eighths if they are large. Smash the garlic with the back of a knife. Tip the potatoes into a baking pan, pull the rosemary leaves off the stem and sprinkle them over the potatoes along with a good pinch of salt, the garlic, lots of olive oil, and the lemon juice. Roast for 50 minutes–1 hour, or longer if they need it, shaking the pan every 10 minutes, until they are crisp and golden.