Ingredients
- 6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
- 8 cloves garlic, left in their skins
- 1 tablespoon chopped fresh rosemary leaves
- 3 tablespoons extra-virgin olive oil
- Kosher salt freshly ground black pepper
Directions
Preheat oven to 425 degrees F.
Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By ruthmc61_5962646
Bohemia, NY
on October 04, 2006
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If it contains salt, it is not heart-healthy, per my cardiologist.
By ccs0214_4724852
norcross, GA
on January 18, 2006
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I made these for a party of 12 and they were a hit. I was hoping to have some leftovers, but all were eaten. Delicious and easy.
By erica_romero_45...
West Sacramento, CA
on January 17, 2006
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This potatoes were quite the hit at the lunch I had for some girlfriends. The only thing I liked is that they didn't seem "golden brown" after they roasted. Maybe they aren't supposed to but I thought it would add the "fry" look.
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