Simple and delicious. A perfect complement to any meal.
4 Yukon gold potatoes, washed and cut into 1/6 wedges
1 tablespoon extra virgin olive oil
1 sprig fresh rosemary
1/4 teaspoon salt
4 cloves garlic, peeled
Preheat oven to 375°F.
In ovenproof skillet, combining olive oil and garlic in a hot skillet. Sauté garlic for about 30 seconds, being careful not to burn it. Add potato wedges and continue sautéing for 5 to 7 minutes, until potatoes are evenly coated with oil and begin to turn a golden color. Add rosemary to skillet and place the skillet in preheated oven.
Roast, uncovered, for 20 to 25 minutes, or until potatoes are cooked to tender bite. Add pepper to taste.
Makes 4 servings.