roasted garlic + rosemary potatoes
Ingredients
6-8 large yukon gold OR yellow potatoes
4 garlic cloves roughly chopped
1/2 tsp salt + pepper
2 tbsp olive oil
2-3 sprigs fresh rosemary roughly chopped
**serves 3-4 people
Instruction
Preheat oven to 375 F.
Bring a large pot of water to a rapid boil. Wash and slice the potatoes into wedges - leave the skin on to take advantage of the extra nutrients. Add to boiling water and boil for 5 minutes. Strain and let the potatoes sit for a minute until the excess water has absorbed and they are dry.
Toss the potato wedges with olive oil, rosemary, garlic and salt + pepper. Lay flat on a parchment lined baking sheet. Make sure they do not overlap or lay on top of each other - you want an evenly cooked, crispy potato wedge.
Bake for 25 minutes. Remove from oven and use a potato masher to press down on the wedges lightly. I love this step because it makes the potatoes super crispy on the bottom of the pan and the garlic and rosemary really get a chance to bake into the potatoes. Bake for another 10 minutes or until oven roasted to your desire.
Serve while hot with your favourite holiday meal or eat em alone, It doesn't get any easier than this!