Ingredients

• 6 to 8 medium (about 1 1/2 pounds), Yukon gold potatoes, cut in wedges
• 8 cloves garlic, left in their skins
• 1 tablespoon chopped fresh rosemary leaves
• 3 tablespoons extra-virgin olive oil
• Kosher salt freshly ground black pepper

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Instructions

1. Preheat oven to 425 degrees F.
2. Toss the potatoes, garlic, and rosemary with the oil, salt and pepper on a baking sheet. Arrange potatoes cut side down and roast until fork tender, 20 to 25 minutes. Serve hot.