Rosemary and Garlic Roasted Potatoes | Epicurious

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Lillian Chou

Makes 4 servings

Source

Ingredients

2 pounds medium boiling potatoes, peeled and cut into 1-inch-thick wedges

3 tablespoons olive oil

5 to 6 large rosemary sprigs (about 5 inches long)

4 large garlic cloves, smashed and peeled

Method

Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.

Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.