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Preheat oven to 400°F.
In a small saucepan or frying pan add olive oil, minced garlic and chopped rosemary, cook over medium heat. Cook, constantly stirring, until the garlic just turns to a light golden color, about 2 to 3 minutes.
Immediately strain the oil through a fine-mesh metal strainer into a medium-sized bowl.
Reserve the fried garlic and rosemary to add to the potatoes after roasting.
Add quartered potatoes to the bowl with the garlic infused oil.
Add salt and pepper, tossing until coated.
Transfer to a large baking sheet, spreading out evenly in a single layer.
Roast for 20 minutes, then use a spatula to turn over potatoes carefully.
Roast another 20 minutes, toss potatoes.
Roast 10 to 20 additional minutes until potatoes are browned, crisp and tender.
Toss potatoes with reserved fried garlic and rosemary.
Sprinkle with chopped parsley, serve hot.