Roasted Potatoes with Confit Garlic and Rosemary
Roasted Potatoes with Confit Garlic and Rosemary
Ingredients
- 2.2 lb (1 kg) Yukon Gold potatoes, peeled (see note)
- 8 garlic cloves, peeled
- ¼ cup (60 ml) olive oil
- 3 small rosemary sprigs
- Crispy turkey skin (optional) (see note)
Instructions
- Place the potatoes and garlic in a pot. Cover with cold water. Season with salt. Bring to a boil. Simmer for 15 to 20 minutes, depending on the size of the potatoes, or until tender. Drain.
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Pour half of the oil into an 11 x 8-inch (28 x 20 cm) baking dish. Add the potatoes and spread out into an even layer. Crush slightly with a potato masher. Drizzle with the remaining oil. Place the garlic cloves and rosemary over the potatoes. Season with salt and pepper.
- Bake for 35 minutes or until the potatoes are golden and crispy. Sprinkle with crispy turkey skin, if desired (see note). Serve immediately.
Roasted Potatoes with Confit Garlic and Rosemary