Rosemary and Garlic Roasted Potatoes

Rosemary and garlic are classic combination and work equally well with vegetables as with proteins. But rosemary and garlic with potatoes is something really special--and when drizzled with a really good olive oil--wow!

There are lots of recipe for rosemary and garlic potatoes out there. Many will call for roasting the potatoes at 400*, but I like to roast my potatoes at 450* or even hotter. The potatoes can take it and you get a lovely, crispy crust to them--almost like oven-frying. They cook a little faster, too, which is generally a good thing for me, but you have to watch them a little more closely to make sure they don't get too browned.

If you like a little softer texture to your potatoes, then roast them on a little lower heat for a shorter time.

Ingredients
  • 2-3 medium yukon gold potatoes (cut into 1-1 1/2" chunks)
  • 3-4 cloves garlic (finely chopped)
  • 2 tbsp rosemary (finely chopped)
  • 1/4 cup very good quality olive oil (plus more for drizzling)
  • 1/2 tsp Kosher salt
  • a few grinds of pepper
Instructions
  1. 1
    Pre-heat oven to 450*. In a small bowl, mix the garlic, rosemary, olive oil and salt.
  2. 2
    Cut the potatoes into 1-1 1/2" chunks and put them into a medium bowl. Pour olive oil mixture over potatoes and toss until the potatoes are fully coated in the marinade.
  3. 3
    Line a cookie sheet with aluminum foil and dump the potatoes out onto the aluminum sheet, arranging the potatoes so they are only one layer deep. Drizzle a little more olive oil over top of the potatoes and give the whole thing a few grinds of fresh pepper.
  4. 4
    Place in pre-heated oven and roast for about 20 minutes before checking on them. Turn them once or twice until they are nice and crispy on the outside, but still have a tender bite on the inside. Enjoy!
Read it online: https://thestonesoupcook.com/recipe/rosemary-and-garlic-roasted-potatoes/

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