Garlic Rosemary Potatoes
Not only are these so crispy they have such great flavor with all the garlic and rosemary! Its a great side dish the goes perfect with everything and I think you'll love these. Enjoy
Equipment
- 1 casserole dish
- 1 small sauce pan
- 1 large pot
Ingredients
- 3 pounds potatoes ( 1.36k)
- 1/2 cup olive oil (108g)
- 2 garlic bulbs 1 bulb for the oil infusion and 1 bulb cut in half to put in the dish.
- 2-4 fresh rosemary sprigs some sprigs for the oil infusion and some for the dish.
- salt and pepper to taste
Instructions
- Preheat oven to 450℉ / 232℃
- Use a small sauce pan and add the oil, rosemary and garlic cloves from one bulb and cook over medium heat until the rosemary and garlic turn slightly brown. Remove from the heat and set aside.
- Peel potatoes and slice into wedges.
- Bring a large pot of water to a boil add some salt and the potatoes and bring to a boil for 3 minutes and drain, very well. Add potatoes to baking dish.
- Pour the oil infusion over the potatoes and stir to cover them all. Place in the halved garlic bulbs (paper on) and any other cloves that are remaining. Add more fresh rosemary across the top and salt and pepper to taste then bake approximately 45 minutes until golden brown and crispy.