Recipe by JackieOhNo!
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.
Top Review by Chocolatl
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!
- 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
Directions See How It's Made
- 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.