Ingredients:

  • 2 lbs (900g) yellow potatoes, such as Yukon Gold, scrubbed and cut into 1-inch (2.5 cm) chunks
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons fresh rosemary leaves, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the potato chunks with olive oil, rosemary, garlic, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet. Avoid overcrowding.
  4. Roast for 45 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.
  5. Serve hot, garnished with extra rosemary if desired.