Crispy Baked Rosemary Potatoes

• Produce

  • 2 Garlic cloves
  • 2 Rosemary, small sprigs

• Baking & Spices

  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1½ lbs baby Yukon Gold

Found on thefedupfoodie.com

Description

Ingredients

• 1½ lbs baby Yukon Gold
• 2 tbsp olive oil
• 2-3 garlic cloves *minced or crushed
• 2 small rosemary sprigs *finely diced
• ⅛ tsp salt

Directions

• Preheat oven to 350℉.
• Wash and cut potatoes in half. Cut larger potatoes in ¼s. Pat extra moisture off of cut potatoes and place in a medium size mixing bowl. Drizzle oil over potatoes & add garlic, rosemary and salt. Toss well.
• Lay potatoes face down in a 9 inch cast iron skillet. (Cast iron yields best results. See above tip section for additional tricks) Bake for 1 hour at 350℉ or until potatoes are tender and crispy.