Garlic Roasted Potatoes
Roasted potatoes are one of the most versatile side dishes and can be prepared with almost no effort. You can roast other root vegetables using this same method. Try sweet potatoes or butternut squash, peeled and cut into chunks. You can also roast vegetables such as bell peppers, mushrooms and leeks using this method.
- 3 Tbs. olive oil
- 1 1/2 lb. Yukon Gold or other roasting potatoes, cut into 1-inch chunks
- 3 garlic cloves, thinly sliced
- 1 Tbs. finely chopped fresh rosemary
- Sea salt and freshly ground pepper, to taste
Preheat an oven to 400°F. Brush a rimmed baking sheet with 1 Tbs. of the oil. Scatter the potato chunks and garlic in a single layer on the prepared pan. Sprinkle with the rosemary. Season with salt and pepper and drizzle with the remaining olive oil. Toss gently to combine the ingredients, then spread them out evenly.
Roast the potatoes, stirring once or twice, until the skins are crisp and browned and the potatoes are tender when pierced with a knife, about 20 minutes. Remove the pan from the oven and transfer the potatoes to a serving bowl. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).