First, I start with two pounds of red potatoes. Cut the potatoes into 3/4" to 1" wedges.
Toss with 3 Tbs. oil until all pieces are coated.
Salt and pepper the potatoes generously. Toss until salt and pepper have evenly disbursed.
Place the potatoes in a 9x13 in. baking pan. Arrange the pieces so that the skin side is facing up. This will give us a nice crust on the cut side as it bakes. If desired, sprinkle 1 teaspoon of crushed dried rosemary over the potatoes.
Cover the pan with aluminum foil and bake for twenty minutes at 425°F. This will allow the potatoes to bake in their own steam to help the insides fully cook.
After twenty minutes, remove the aluminum foil and continue to bake for fifteen more minutes. Using a metal spatula, flip all the potato pieces over so the skin side is now touching the bottom of the pan. Try to keep as much of the crispy crust that has formed on the potato pieces as you flip.
Another 15 minutes in the oven and the potatoes should be done. You can keep cooking to achieve the level of color that is desired on the cut side of the potatoes. I usually stop once it reaches a light golden color.
For a strong garlic flavor, simply puree 2 cloves of garlic (once garlic has been minced, scrape with a knife to create a fine mush OR use a zester on the garlic cloves) and put it in a medium bowl. Using a metal spatula, scrape the potatoes out of the pan and into the bowl. The hot potatoes will just barely cook the garlic. Toss well.}?>
Garlic Roasted Potatoes (serves four to six)
|2 lb. red potatoes, cut into wedges||toss||skin up in pan||sprinkle||425°F for 20 min. covered||425°F for 15 min. uncovered||flip to skin down in pan||425°F for 15 min. uncovered||toss|
|3 Tbs. oil|
|salt & pepper|
|1 tsp. crushed dried rosemary|
|2 cloves garlic, pureed||cook (optional)|