Roasted Yukon Potatoes with Rosemary
Serves:
4
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These Yukon potatoes are amber gold and packed with garlicky resonance. Finish with fresh rosemary for warmth and aromatic woodsiness.
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Cook Time:
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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 tablespoon | chopped fresh rosemary leaves |
| 3 tablespoons | extra-virgin olive oil |
| kosher salt freshly ground black pepper |
Directions:
Preheat oven to 425 degrees F.
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.
Source: foodnetwork.com
