Roasted Potatoes with Whole Garlic and Rosemary
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Ingredients
| 6 | lg. waxy potatoes (such as Yukon Gold) | | 1 head | garlic, divided into cloves | | 1 bunch | rosemary | | 1/4 cup | extra virgin olive oil | | Salt, to taste | | Black pepper, freshly ground, to taste |
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Instructions
Bring 4 quarts water to boil. Preheat oven to 425°F. Cut potatoes into 1-inch cubes and blanch 2 minutes in boiling water. Remove and drain. Place on baking sheet and add garlic, rosemary and olive oil. Season with salt and fresh pepper and place in oven for 30 to 40 minutes, until golden brown. Remove and serve immediately.
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