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Italian Roasted Rosemary and Garlic Potatoes
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Italian Roasted Rosemary and Garlic Potatoes

Author: Roz

Ingredients

  • 5 - 6 very large Idaho russet potatoes peeled
  • 4 - 6 Tbsp. olive oil
  • 4 very large cloves of garlic minced (more if you desire)
  • 4 Tbsp. fresh-cut rosemary chopped
  • fresh cracked sea salt and black pepper

Instructions

  • Pre-heat oven to 350 degrees F.
  • Slice the peeled potatoes lengthwise into thirds.
  • Holding the sliced potatoes together, slice horizontally into 1" slices.
  • Cut each of these slices of potatoes into 1" cubes.
  • In a very large mixing bowl, toss the potato cubes with olive oil to cover completely.
  • Add the minced garlic, fresh chopped rosemary, salt and pepper.
  • Toss well.
  • Place on a baking sheet with 1" sides.
  • Bake on the middle rack for 45 minutes.
  • With a sharp metal spatula, turn the potatoes over ONCE and once only.
  • Turn up the oven heat to 450 degrees F.
  • Continue baking on the top rack of the oven for 15 - 30 minutes, keeping a very close eye on the potatoes so that they do not burn, but yet turn a golden-brown color.
  • If you are not satisfied with the color of the potatoes at this point, turn the oven onto 'Broil' and bake for another 5 - 10 minutes, once again keeping a very close eye on the potatoes so that they do not burn.
  • Enjoy the amazing aroma in your kitchen!
  • Enjoy the delicious Italian potatoes!