Garlic Rosemary Roasted Potatoes

Yield

4 people

Time

42 minutes

Garlic rosemary roasted potatoes, easy comfort food perfect for any day of the week but worthy of the most festive holiday table.

Ingredients

– 3 lb Yukon gold fingerlings or baby potatoes (the smaller the better) – 10 cloves garlic – 1 sprig rosemary use more or less to your taste – 2 tbsp olive oil – 1/2 tsp sweet paprika – 1 bay leaf optional – 1 pinch red pepper flakes optional – sea salt flakes

1. Scrub and rinse the potatoes well. Add them to a large stockpot together with 1 bay leaf covered by cold water. Bring to a boil and season generously with salt.

2.  – Simmer the potatoes for about 15 minutes until al dente, a knife stuck in the center should come out easy but with a little resistance. Drain and allow to dry in their own steam for a few minutes.

3. – Meanwhile preheat your oven to 375”F.

4. – Smash the garlic cloves with the side of a chef’s knife and remove the paper.

5.  Transfer the boiled potatoes and the garlic to a large baking dish. Drizzle with the olive oil and sprinkle with the rosemary, paprika and a good pinch of sea salt. Toss to coat well.

6.  – Roast the potatoes in the preheated oven for 45 minutes or until golden brown to your liking tossing them half way. It’s important to give them a toss or shake midway to get them golden all over and also to keep the garlic from burning and caramelizing instead.

7.  – Serve hot garnished with fresh parsley or dill and a few sea salt flakes if desired.

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