Roasted Yukon Potatoes with Rosemary

Jean L.

These came out brilliant. I have doubts every time I try a new roasted potato recipe, as the sticking-to-the-pan thing happens all too often. I used a quarter-cup of olive oil instead of 3T (it’s one extra T so not a huge diff) and I sprayed my sheet with a bit of olive oil. I threw some salt, pepper, dried rosemary and the garlic cloves in their skin in there and roasted them with the potato skins facing up for 15 minutes at 425, then I flipped them, spread them out again, and cooked for 15 more mins. They came out amazing. Crispy skins and melt-in-your-mouth buttery insides. Peel the skins from the garlic and make sure everyone gets at least one of those little gems. This recipe is a keeper.