Rosemary Potatoes
Crisp and golden brown on the outside, soft on the inside, these humble potatoes make for a simple yet sophisticated side dish. Serve alongside some sustainably raised chicken or fish and a fresh, lemony salad or slaw.
2 lbs Yukon gold potatoes, cut into 1-inch pieces
1 tbsp dried rosemary or 2 tbsp fresh rosemary, removed from the stalk
1 large or 2 small cloves garlic, minced
2 tsp salt
2 tbsp olive oil
Preheat the oven to 400°F.
Toss everything together in a large bowl. Let marinate for up to 4 hours. (If you're short on time, don't worry too much about this step. It does improve the flavor but it isn't necessary.) Pour the potatoes onto a sheet pan and roast until golden brown, about 30-40 minutes. Check on them every 15 minutes, stirring to ensure even roasting.