Garlic Roasted Potatoes
Roasted Rosemary Garlic Potatoes are a comforting side dish that's both simple and flavorful. The Yukon Gold potatoes are tossed with fragrant rosemary, sliced garlic, and olive oil, then roasted until crisp and golden brown on the outside and tender on the inside. The aroma of rosemary and garlic fills the kitchen, creating an inviting and delicious dish perfect for any meal.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 1 1/2 lb. Yukon Gold or other roasting potatoes, cut into 1-inch chunks
- 3 garlic cloves, thinly sliced
- 1 Tbs. finely chopped fresh rosemary
- Sea salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F. Brush a rimmed baking sheet with 1 Tbs. of the oil. Scatter the potato chunks and garlic in a single layer on the prepared pan. Sprinkle with the rosemary. Season with salt and pepper and drizzle with the remaining olive oil. Toss gently to combine the ingredients, then spread them out evenly.
- Roast the potatoes, stirring once or twice, until the skins are crisp and browned and the potatoes are tender when pierced with a knife, about 20 minutes. Remove the pan from the oven and transfer the potatoes to a serving bowl. Serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
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