Prep 10 mins
Cook 45 mins
Serves 2, but can easily be doubled or tripled. Just throw these in the oven and let them roast while you prepare the rest of your meal. The aroma will be wonderful.
- 3⁄4 lb red potatoes
- 6 unpeeled large garlic cloves, flattened
- 1 tablespoon olive oil
- 1⁄4 teaspoon dried rosemary, crumbled
- salt & freshly ground black pepper, to taste
- Preheat oven to 450 degrees. Cut potatoes into 1-1/4" wide wedges. Combine potatoes, garlic, oil, and rosemary in 8-inch square baking dish. Season generously with salt and pepper. Roast until potatoes are tender and crusty, stirring occasionally, about 45 minutes. Discard garlic; serve potatoes hot.
After reading the other reviews, I crushed the garlic instead of flattening it, and scattered it over the potatoes.. I used Yukon Golds. Very good, nice and crisp. Thanks for posting!
This was wonderful! I minced the garlic and doubled it also. I had to use russet taters and they were still yummy! Made for 1-2-3 Zaar Hits Tag Game 2011.
O'kay yes the garlic flavour did not come out as much as hoped, I doubled the recipe and used 12 cloves and used a large sprig of fresh rosemary but they were beautifully crisp potatoes that everyone enjoyed and 3 out of 4 gave it 5 stars (but then I'm the garlic freak int he family :lol:). Thank you JackieOhNo! for a recipe that they asking to be repeated (so hmm maybe 5* in my book too), made for Every Day A Holiday.