Roasted Potatoes with Garlic and Rosemary(Makes About 3 Cups)
Roasted Potatoes With Garlic And Rosemary(Makes About 3 Cups) is an easy dinner. Made with 1/4 c. olive oil, 4 to 5 cloves garlic, smashed, 1 tbsp. chopped fresh rosemary, 2 lb. yukon gold and/or red skinned potatoes (unpeeled), cut into large chunks and coarse sea salt and freshly ground black pepper to taste, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Preheat oven to 450Β° 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.
To heat oil, place the pan directly on the stove top.
π· Perfect Pairings
Complete your meal with these
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