Roasted Potatoes With Garlic And Rosemary(Makes About 3 Cups) - cooking recipe

Ingredients

1/4 c. olive oil
4 to 5 cloves garlic, smashed
1 Tbsp. chopped fresh rosemary
2 lb. Yukon gold and/or red skinned potatoes (unpeeled), cut into large chunks
coarse sea salt and freshly ground black pepper to taste

Preparation

Preheat oven to 450\u00b0 with rack in lower third.
Bring 6 quarts salted water to a boil in a large saucepan.
Heat oil, garlic and rosemary on a large baking sheet (with sides) on stove top over medium-low heat.
Do not allow garlic to brown.
To heat oil, place the pan directly on the stove top.