Ingredients:
1/4 cup olive oil
4 -5 garlic cloves, smashed
1 tablespoon chopped fresh rosemary
2 lbs yukon gold potatoes, and unpeeled and cut into large chunks or 2 lbs red potatoes, unpeeled and cut into large chunks
coarse sea salt
fresh ground black pepper
Directions:
Preheat oven to 450 F with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.
Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat. (Do not allow garlic to brown.
Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil.
Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp.
Season to taste with sea salt and freshly ground black pepper.
Servings: Serve
Time preparation: 5 min.
Time total: 36 min.