Rosemary and Garlic Roasted Potatoes
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Rosemary and Garlic Roasted Potatoes
Category
Potatoes, Pastas and Grains
Ingredients
- 2 pounds medium boiling potatoes, peeled and cut into 1 inch thick wedges
- 3 tablespoons Fustini’s Rosemary Olive Oil
- 4 large garlic cloves, smashed and peeled, and finely diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredients
Directions
- Preheat the oven to 450°,F with an empty heavy sheet pan on the upper rack.
- Toss all ingredients in a medium bowl. Spread in a single layer on hot pan and roast 20 minutes. Loosen the potatoes with a metal spatula and turn. Roast another 15 minutes, loosen and turn potatoes again. Roast until potatoes are golden and cooked through and edges are crisp.