I’ve made these twice in the past week. They take an hour (or 50 min when I’m feeling impatient) but are worth the wait!
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters.
Place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. (or onto the baking sheet like I did! 🙂
Dump the potatoes on a baking sheet and spread out into 1 layer.
Roast in the oven for at least 1 hour, or until browned and crisp.
Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve. Ta da!