Roasted Potatoes With Rosemary & Garlic

These potatoes satisfy my craving for French fries! These are easy to prepare, very flavorful and absolutely delicious. Any leftovers may be promptly saved in the fridge and reheated before serving.

NOTE: if the garlic is added at the beginning of roasting it tends to get too browned and bitter; I like to add it towards the end of cooking.

Roasted Potatoes

4 Servings - may be :-)

Ingredients:

6 medium Potatoes, any type

1 Tbsp Extra Virgin Olive Oil

1/4 - 1/2 tsp Red Pepper flakes

1/2 tsp Kosher or Sea Salt

A few turns of freshly ground Black Pepper

1/4 tsp Turmeric

4 cloves Fresh Garlic, finely minced

3 - 4 sprigs of fresh Rosemary

Method:

Preheat oven to 425 degree F.

Prepare a large low rimmed baking pan with a light coat of oil or cooking spray.

Scrub the potatoes well, rinse and drain. Peeling is not necessary. Cut into large pieces and add to a the baking pan.

Sprinkle salt, pepper flakes, pepper, turmeric and oil over the potatoes; stir well. Tuck the rosemary sprigs evenly among the potatoes.

Pop the potatoes into the oven and let cook for about 20 minutes on the lowest rack; stir the potatoes using a wide spatula by lifting and turning them.

Stir in the garlic and bake another 10 - 15 minutes or until potatoes are soft, become golden brown, and crispy on the edges.

Remove from the oven and let cool a few minutes.

Serve hot with Thai Chile Sauce or Green chile pesto for those who like it spicy and/or ketchup.

Enjoy!!

Roasted Potatoes With Rosemary & Garlic