Rosemary Roast Potatoes with Garlic
- 10 potatoes
- 4 tablespoons of crushed dried rosemary
- 4 cloves crushed garlic
- 1 glass olive oil (extra virgin)
- Clean the potatoes in their skins and chop into four.
- Cook for twenty minutes, and then toss in olive oil, crushed garlic and rosemary.
- Place the potatoes on a warmed baking tray and roast in hot oven for about 35 minutes at 375F/190C/Gas Mark 5.
- Serve immediately, the outside should be crispy.
potatoes, rosemary, garlic, glass olive oil
Taken from www.food.com/recipe/rosemary-roast-potatoes-with-garlic-84537 (may not work)