Garlic Roasted Potatoes

• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 4 1/2 lbs yellow-fleshed potatoes, such as yukon gold
• 1 teaspoon kosher salt

1. Preheat oven to 375.
2. Stir together oil and garlic in a large bowl.
3. Peel potatoes and diagonally cut crosswise into 1/2" thick slices, discarding ends.
4. Toss slices with garlic oil, then arrange in 1 layer in a large shallowbaking pan (1"deep) and sprinkle with kosher salt.
5. Roast potatoes in lower third of oven until undersides are golden brown and crisp, about 1 hour.
6. Turn potatoes over with a metal spatual and roast until tender, about 15 minutes more.
7. Season potatoes with salt and transfer, crusted sides up to a platter.
8. Makes 8 servings.
9. Note: Do NOT use a dark aluminum baking pan (including non-stick) for this recipe because the potatoes will burn.

olive oil, garlic, yellowfleshed potatoes, kosher salt

Taken from www.food.com/recipe/garlic-roasted-potatoes-58491 (may not work)