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: 1 hr 20 mins
• 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

1. Preheat the oven to 375 degrees F.
2. Put the potatoes and garlic onto a baking sheet.
3. Roughly tear the rosemary and scatter it over; season with salt and pepper and drizzle with olive oil.
4. Toss the potatoes and garlic well to mix all the flavors and put them in the oven.
5. Remove them after 30 minutes and toss them again.
6. Continue to roast them until the potatoes are browned and cooked through, about 30 to 40 minutes more.
7. Serve immediately.