This is pretty much my favorite potato recipe. I usually have to have Jeremiah take the bowl off the dinner table because I can’t stop eating them.

Ingredients

6 yukon gold potatoes, diced

4 cloves garlic

1/4 cup extra virgin olive oil

kosher salt

freshly ground black pepper

1 tablespoon fresh rosemary, minced

Preparation Instructions

Preheat oven to 400º then in a large pot, boil the potatoes for about 3-4 minutes. Drain and place potatoes on a rimmed baking sheet. Use a garlic press to crush the garlic all over the potatoes, then sprinkle the olive oil, salt, pepper and rosemary all over and toss until all the potatoes are coated. Place in the oven and roast until golden brown, tossing about every 10 minutes. They should take about 30 minutes to cook through. Serve hot.