Crispy Roasted Garlic and Rosemary Potatoes

• Vegan
• Gluten free

• Produce

  • 3 2 pounds yukon gold potatoes, cut into 1 and 1/2 inch chunks
  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on foxandbriar.com

Description

Ingredients

• 2 and ½ pounds yukon gold potatoes, cut into 1 and ½ inch chunks
• 1 head garlic, cloves separated and peeled.
• 1-2 tablespoons fresh rosemary, chopped
• ¼ cup olive oil
• salt
• pepper

Directions

• Preheat oven to 425 with baking sheet in the oven so that it gets hot.
• In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.
• When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).
• Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.