Garlic & Rosemary Roasted Potatoes

These are crisp and brown with a beautiful scent of roasted garlic, with a woody smell from the rosemary.

5 Lbs Red (or other low starch) potatoes
3 T Olive Oil
2 Heads Garlic
3 Sprigs Rosemary
Kosher Salt


  • Take two sheet pans and line with parchment paper.
  • Move oven racks to the middle and preheat oven to 425°F.
  • Peel garlic, place in a mortar and pestle, sprinkle with salt and mash until completely liquefied.
  • Cut potatoes into fork-sized chunks and place the chunks in a bowl of cold water to prevent browning (oxidation).
  • Drain potatoes, dry on a towel, place in a large bowl with the garlic mixture and toss until evenly coated. Liberally sprinkle salt and pepper (more salt than pepper).
  • Spread out in a single layer on the parchment paper in the sheet-pans and bake for about an hour until crispy and brown
  • Serve immediately.