Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

by Willie

white or red potatoes or any color at all, cut in 1-inch wedges

rosemary, fresh or dried

garlic, minced

salt and pepper

Sciabica's Manzanillo Variety Fall Harvest Olive Oil 

Preheat oven to 425.

Put some parchment paper on a rimmed baking sheet for easy clean up. Put the first four ingredients in a bowl and toss with your hands. Add a little olive oil and toss again and continue doing so until all of the potatoes have oil on them but not too much. Put the potatoes on the baking sheet  and spread them out in a single layer with space in between so the potatoes will roast and not steam. If you have too many potatoes, get out another baking sheet.

Place the baking sheet in the oven and roast for 45 minutes or until you see the potatoes have browned on the pan side and have a little browning on the rest of the sides.