Roast Potatoes with Garlic and Rosemary

  • Author: Retha Santi Corieri & Roz Corieri Paige | La Bella Vita Cucina


  • Idaho Russet Potatoes (my mother used 8 small potatoes in this bowl), cut into 1″ wedges.
  • Olive oil
  • Freshly cut rosemary, removed from the stem and chopped
  • Freshly minced garlic cloves, about 4 large.


  1. Toss the potatoes in the olive oil.
  2. Sprinkle the rosemary and garlic all over the potatoes.
  3. Toss well.
  4. Place in a glass baking pan in a 375 degree oven and roast for 45 minutes to one hour until golden brown and tender when pierced with a fork.