- 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!