[Makes 3 cups]
¼ cup olive oil
4-5 garlic cloves, smashed
1 tablespoon chopped rosemary
2 pounds Yukon gold OR red potatoes, unpeeled, sliced into large chunks
Salt and pepper to taste
- Preheat oven to 450-degrees with rack in lower third. Bring a large pot of salted water to boil.
- Heat oil, garlic, and rosemary on stovetop over medium-low heat. Do not allow garlic to brown.
- Boil potatoes in water for 1 minute. Use a slotted spoon and transfer potatoes to oil/garlic mixture; stir to coat with oil.
- Heat potatoes on lower rack in oven and roast for 20 minutes. Toss with spatula, then roast until cooked through, browned, and crisp, 10 minutes more. Season with salt and pepper to taste.