| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
- 8 cloves garlic, left in their skins
- 1 tablespoon chopped fresh rosemary leaves
- 3 tablespoons extra-virgin olive oil
- Kosher salt freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.
Nutrition Facts
| Calories | 224 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 3 grams |
| Protein | 13 grams |
Reviews
These came out brilliant. I have doubts every time I try a new roasted potato recipe, as the sticking-to-the-pan thing happens all too often. I used a quarter-cup of olive oil instead of 3T (it’s one extra T so not a huge diff) and I sprayed my sheet with a bit of olive oil. I threw some salt, pepper, dried rosemary and the garlic cloves in their skin in there and roasted them with the potato skins facing up for 15 minutes at 425, then I flipped them, spread them out again, and cooked for 15 more mins. They came out amazing. Crispy skins and melt-in-your-mouth buttery insides. Peel the skins from the garlic and make sure everyone gets at least one of those little gems. This recipe is a keeper.
Should you not be putting something down? All my potatoes stuck to the sheet.
Do you peel the garlic cloves after they cook?
This is a really easy recipe. You can use pretty much any spices you like. I had to bake the potatoes a few minutes longer to get them to have a little color. Overall, this is a decent, nice recipe, good for beginners.
I made these for a party of 12 and they were a hit. I was hoping to have some leftovers, but all were eaten. Delicious and easy.
This potatoes were quite the hit at the lunch I had for some girlfriends. The only thing I liked is that they didn’t seem “golden brown” after they roasted. Maybe they aren’t supposed to but I thought it would add the “fry” look.
I cut them into quarters and baked them at 450 with the oven fried chicken so they cooked in 20 min. I even had 12 potatoes in there. It didn’t knock my socks off, but it was better than plain potatoes. I’m sure they’ll taste better next time on my second try.