- 2 to 2 1/2 pounds baking potatoes
- 4 cloves garlic, smashed
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 rosemary sprigs, leaves removed and finely chopped
- Salt and freshly ground black pepper
Preheat the oven to 425F.
Cut the potatoes in half lengthwise then cut each half into 4-5 long wedges depending on how big the potatoes are.
Place the wedges and garlic on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with the rosemary, salt and pepper, and roast them for about 25 minutes, until potatoes are brown and tender.
Flip the potatoes then continue to roast for about 10 minutes, or until cooked through.