2 lb Yukon gold or red skinned potatoes, unpeeled, cut into large chunks
Preheat oven to 450 with rack in lower third. Bring 6 quarts salted water to a boil in large saucepan.
Heat oil, garlic, and rosemary on a large baking sheet on stove top over medium-low heat. Do not allow garlic to brown.
Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil.
Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp. Season with sea salt and freshly ground black pepper.
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