bigbadbrother
04-14-2014, 03:55 PM
Serves four
Ingredients
2 lbs Yukon Gold potatoes
2 big splashes extra-virgin olive oil
2 to 3 teaspoons salt
3 sprigs fresh rosemary, leaves removed and chopped
Whole garlic cloves, unpeeled
Step 1
Preheat oven to 400 degrees.
Step 2
Peel potatoes and cut into evenly sized cubes. In a large bowl, toss cubes with olive oil until coated and season with salt. Add rosemary and as many garlic cloves as you want.
Step 3
Place potatoes on two rimmed cookie sheets so they’re not too crowded. Place in oven. After ten minutes, scrape sheets with a metal spatula and flip potatoes. Repeat step in another 10 minutes. Then shake sheets aggressively every 10 minutes till potatoes are done, which should take about 40 minutes total, depending on how big you cut them. They’ll be golden brown and smell really, really good. Serve.
Ingredients
2 lbs Yukon Gold potatoes
2 big splashes extra-virgin olive oil
2 to 3 teaspoons salt
3 sprigs fresh rosemary, leaves removed and chopped
Whole garlic cloves, unpeeled
Step 1
Preheat oven to 400 degrees.
Step 2
Peel potatoes and cut into evenly sized cubes. In a large bowl, toss cubes with olive oil until coated and season with salt. Add rosemary and as many garlic cloves as you want.
Step 3
Place potatoes on two rimmed cookie sheets so they’re not too crowded. Place in oven. After ten minutes, scrape sheets with a metal spatula and flip potatoes. Repeat step in another 10 minutes. Then shake sheets aggressively every 10 minutes till potatoes are done, which should take about 40 minutes total, depending on how big you cut them. They’ll be golden brown and smell really, really good. Serve.