Information
Course: side dish
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Makes 4 servings
Notes
The blanching step helps develop the crusty, crunchy texture that makes these irresistible. (No one ever had to tell you to finish your potatoes, did they?)
Ingredients
- 6 large waxy potatoes, such as yukon gold
- 1 head garlic, separated into cloves but not peeled
- 1 bunch rosemary, leaves finely chopped
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
Directions
1. Preheat the oven to 425°F.
2. Bring 4 quarts of water to a boil in a large pot. Cut the potatoes into 1-inch cubes. Blanch in the boiling water for 2 minutes; drain.
3. Put the potatoes on a baking sheet and toss with the garlic, rosemary, and olive oil. Season with salt and pepper and spread out on the baking sheet. Bake for about 30 minutes, until golden brown. Serve hot.
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
569 kcal
9 % daily value
57 % daily value
0 % daily value
2347 mg
130 mg
12 g
4 g
8 g
103 g
0 mg
320 mg
2 g
14 g
28 % daily value