Roasted Yukon Potatoes with Rosemary | Recipe Cart
Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Fork
Ingredients
- 6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
- 8 cloves garlic, left in their skins
- 1 tablespoon chopped fresh rosemary leaves
- 3 tablespoons extra-virgin olive oil
- Kosher salt freshly ground black pepper
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