Roasted Yukon Potatoes with Rosemary

Name: Roasted Yukon Potatoes with Rosemary
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

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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.