- 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
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!
They look great Patti! I'm sure heating the oil with the garlic adds a lot of flavor! The boys just gave me some specialty salts, bet they'd be great on the potatoes:@)ReplyDelete