2 ½poundsYukon gold potatoescut into 1 and 1/2 inch chunks
1headgarliccloves separated and peeled.
Preheat oven to 425°F with baking sheet in the oven so that it gets hot.
In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.
When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).
Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Meghan McMorrow | Fox and Briar www.foxandbriar.com