Roasted Potatoes With Garlic and Rosemary

Very easy to make--put them in the oven while you cook the rest of the meal. From Cuisine at Home.

• Ready In: 36 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 1⁄4 cup olive oil
• 4 -5  garlic cloves, smashed
• 1  tablespoon  chopped fresh rosemary
• 2  lbs yukon gold potatoes, and unpeeled and cut into large chunks or 2  lbs  red potatoes, unpeeled and cut into large chunks
•  coarse sea salt
•  fresh ground black pepper

Directions

1. Preheat oven to 450°F with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.
2. Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat. (Do not allow garlic to brown.
3. Boil potatoes in water for one minute. Transfer to the baking sheet on the stove with a slotted spoon; stir to coat with oil.
4. Roast potatoes in oven on lower rack for 20 minutes. Carefully toss them with a spatula, then roast another 10 minutes, or until cooked through, browned, and crisp.
5. Season to taste with sea salt and freshly ground black pepper.