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
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