Roasted Rosemary Potatoes

American · 45m · 4 servings

Ingredients

• 2 lb yukon gold potatoes
• 3 tbsp olive oil
• 2 tbsp fresh rosemary
• 3 clove garlic
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Heat the oven to 220°C / 425°F. Cut the potatoes into wedges.
2. Toss with olive oil, rosemary, garlic, salt, and pepper on a baking sheet.
3. Roast, turning halfway, until deeply golden.

Crisp-edged and naturally gluten-free. Spread the potatoes in a single layer with space between them — crowding steams them instead of roasting them.