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Garlic Rosemary Roast Potatoes

Name: Garlic Rosemary Roast Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1000 g Russet Potatoes (peeled); 3 tbsp Extra Virgin Olive Oil; 4 cloves Garlic (roughly chopped); 1 tbsp Dried Rosemary (crushed); 1.5 tsp Salt; 0.5 tsp Black Pepper (ground)

Parboiled russet potatoes shaken rough, then roasted in olive oil and rosemary until the edges crisp. The garlic goes in last so it does not burn.

Parboiling softens the outside of each piece, so a hard shake in the colander scuffs the surface into ragged edges that crisp in the oven. Let the drained potatoes steam dry before they go on the sheet; wet potatoes steam instead of browning. Keep space between the pieces for the same reason. Chopped garlic burns in a few minutes at this heat, so it goes on only for the last 5 minutes. If you have fresh rosemary, strip the leaves from 2 sprigs, chop them and use them instead of the dried.

VeganGluten-FreeDairy-FreeNut-Free

1 hr 15 minstart to table

15 min prep · 1 hr cookServes4319 kcal a serving

Cook · 1 hr 15 min

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Golden roast potato chunks with rough crisp edges, flecked with rosemary and garlic, on a baking sheet

Ingredients

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Method

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Per serving

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319

Calories

6 g

Protein

48 g

Carbs

13 g

Fat

5 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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