Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rosemary Roasted Potatoes
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- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 servings
Directions
- Cook 2 pounds chopped peeled Yukon Gold potatoes in simmering salted water until just tender, about 5 minutes; drain well. Toss with 1/4 cup olive oil, 1 tablespoon chopped rosemary, 1 teaspoon kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 475 degrees F, stirring halfway, until crisp, about 40 minutes. Sprinkle with salt and serve with garlic mayonnaise.
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