– 1 1/2 pounds waxy potatoes scrubbed with peels on, cut into 1-inch pieces, I like mini red or yellow (Yukon gold) potatoes, but russet potatoes work too – 6 whole cloves garlic peeled (optional) – 2 tablespoons extra virgin olive oil – 3/4 teaspoon kosher salt divided – 1/4 teaspoon ground black pepper – ½ teaspoon dried rosemary or 1 tablespoon very finely chopped fresh rosemary optional
Lay the potatoes and garlic on a parchment-lined baking sheet.
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Whisk together the olive oil, spices, and herbs.
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Toss the olive oil mixture with the potatoes and garlic, then spread them into an even layer.
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Roast for 45 to 55 minutes at 400 degrees F, rotating the pan once halfway through. Finish with the remaining salt and DIG IN!
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