There is something so satisfying about picking the food for dinner out of your land – and this dinner did just that. I harvested the potatoes, garlic, and rosemary just a bit before I started dinner.
Garlic and Rosemary Roasted Potatoes
- 3 Tbsp olive oil
- 3 pounds mixed new potatoes
- 1 head garlic
- 2 Tbsp fresh rosemary, minced (measure after chopping)
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Preheat oven to 400°.
Wash and dry potatoes, cut into bite size pieces. add potatoes to a mixing bowl.
Peel and chop the garlic, adding it, the rosemary, oil, salt, and pepper. Toss gently to combine.
Spread on a large non-stick baking sheet.
Bake for 1 hour 30 minutes, stirring halfway through.