Roasted Yukon Potatoes with Rosemary

Ingredients

4-6 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

Directions

1. Preheat oven to 425 degrees F.
2. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet.
3. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

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