Olive Oil and Smashed Garlic Roasted Potatoes

This quick side dish of potatoes goes great with anything!  An additional step of boiling the potatoes for a short time first, cuts the cooking time and the potatoes soak in that roasted garlic flavor.

• 1/4 cup olive oil
• 4-5 garlic cloves, smashed
• 1 Tbsp. chopped fresh rosemary (optional)
• 2 lbs. Yukon Gold and/or red skinned potatoes (unpeeled), cut into large chunks
• Coarse sea salt and freshly ground pepper to taste

Preheat oven to 450 degrees F.  Bring 6 cups salted water to a boil in a large saucepan.  Heat oil, garlic, and rosemary in a small saucepan over medium-low heat to infuse the oil.  Do not allow garlic to brown.

Boil potatoes in water for 1 minute.  Drain and transfer potatoes to baking sheet.  Stir to coat with oil and garlic.  Roast potatoes in oven for 20 minutes.  Carefully toss with a spatula, then roast until cooked through, browned, and crisp, another 10 minutes.

Season with sea salt and freshly ground black pepper.  With ketchup, these make the best steak fries!