Crunchy Roasted Rosemary Potatoes With Garlic
"Tyler Florence recipe from the Food Network; a classic with roast beef or chicken. The garlic will be soft enough to spread on toasted bread.... yum!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 6 -8 large yukon gold potatoes, cut into big chunks
- 10 -15 garlic cloves
- 4 sprigs fresh rosemary
- kosher salt or sea salt
- fresh ground black pepper
- extra virgin olive oil
directions
- Preheat the oven to 375 degrees F.
- Put the potatoes and garlic onto a baking sheet.
- Roughly tear the rosemary and scatter it over; season with salt and pepper and drizzle with olive oil.
- Toss the potatoes and garlic well to mix all the flavors and put them in the oven.
- Remove them after 30 minutes and toss them again.
- Continue to roast them until the potatoes are browned and cooked through, about 30 to 40 minutes more.
- Serve immediately.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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