Roasted Yukon Potatoes with Rosemary

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

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet.
3. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes.
4. Serve hot.