Name: Roasted Yukon Potatoes with Rosemary
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Roasted Yukon Potatoes with Rosemary

garlic, left

rosemary leaves

olive oil

salt black pepper

Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.

These came out brilliant. I have doubts every time I try a new roasted potato recipe, as the sticking-to-the-pan thing happens all too often. I used a quarter-cup of olive oil instead of 3T (it’s one extra T so not a huge diff) and I sprayed my sheet with a bit of olive oil. I threw some salt, pepper, dried rosemary and the garlic cloves in their skin in there and roasted them with the potato skins facing up for 15 minutes at 425, then I flipped them, spread them out again, and cooked for 15 more mins. They came out amazing. Crispy skins and melt-in-your-mouth buttery insides. Peel the skins from the garlic and make sure everyone gets at least one of those little gems. This recipe is a keeper.

Should you not be putting something down? All my potatoes stuck to the sheet. 

This is a really easy recipe.  You can use pretty much any spices you like.  I had to bake the potatoes a few minutes longer to get them to have a little color.  Overall, this is a decent, nice recipe, good for beginners.

I made these for a party of 12 and they were a hit. I was hoping to have some leftovers, but all were eaten. Delicious and easy.

This potatoes were quite the hit at the lunch I had for some girlfriends.  The only thing I liked is that they didn't seem "golden brown" after they roasted.  Maybe they aren't supposed to but I thought it would add the "fry" look.

I cut them into quarters and baked them at 450 with the oven fried chicken so they cooked in 20 min.  I even had 12 potatoes in there.  It didn't knock my socks off, but it was better than plain potatoes.  I'm sure they'll taste better next time on my second try.

Roasted Yukon Potatoes with Rosemary

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Food Network Kitchen

Ingredients

Instructions

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