Name: Garlic Rosemary Roasted Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 1/2 to 2 pounds of small Yukon Gold or red potatoes, we like to use a blend to add eye appeal and taste; 1/4 cup of olive oil; 3 cloves garlic, minced; 2 tablespoons dried rosemary; 1 teaspoon of kosher salt; 3/4 teaspoon course ground black pepper

Ingredients

Scale

1 1/2 to 2 pounds of small Yukon Gold or red potatoes, we like to use a blend to add eye appeal and taste
1/4 cup of olive oil
3 cloves garlic, minced
2 tablespoons dried rosemary
1 teaspoon of kosher salt
3/4 teaspoon course ground black pepper

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Instructions

Quarter the potatoes into a large bowl.
Add the remaining ingredients into the bowl and toss to coat the potatoes.
Place the potatoes on a baking sheet, spread out into a single layer to ensure even cooking.
Place into a 375 degree F oven that has been preheated.
Cooking time will vary depending on the type and size of potatoes you use, but they will take at least an hour. Use a spatula to turn the potatoes 2 or 3 times during cooking to ensure even browning.
Best served hot.

Notes

Recipe inspired by Ina Garten’s Rosemary Roasted Potatoes.

Prep Time: 10 minutes
Cook Time: 1 hour