Garlic Roasted Potatoes
Fluffy inside, shatteringly crisp outside. The trick is a quick par-boil and a hot oven.
Ingredients
- 2 lb Yukon Gold potatoescut into chunks
- 1/4 cup olive oil
- 4 cloves garlicsmashed
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped rosemary
Instructions
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Heat the oven to 425°F (220°C) with a rimmed baking sheet inside.
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Boil the potatoes in salted water for 8 minutes. Drain and shake in the colander to rough up the edges.
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Toss with the oil, garlic, salt and pepper.
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Spread on the hot tray and roast for 35 to 40 minutes, turning once, until deep golden.
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Toss with rosemary and serve.