Instructions
1. Preheat oven to 425 degrees F.
2. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.
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Ingredients
6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
8 cloves garlic, left in their skins
1 Tbl. chopped fresh rosemary leaves
3 Tbl. extra-virgin olive oil
Kosher salt freshly ground black pepper
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