Ingredients:
(serves 4) A V B Gf
- 1 lb. potatoes (Yukon gold or fingerling)
- a few sprigs of rosemary
- 2 cloves of garlic, thinly sliced
- 5 Tbsp. Evoo
- Salt
- Pepper
Warm up the oven at 380 F.
Peel the potatoes (if you are using fingerling potatoes, just wash and scrub them), cut them in 1-inch cubes (or in half lengthwise for fingerling) and put them in a bowl. Cover them with 2 tsp. of salt; toss well and let them sit for at least 30 minutes.
Peel the garlic, cut in half and remove its green core. Remove the leaves from the rosemary stem.
Drain the potatoes (there will be a greyish liquid on the bottom), coat them in 2 Tbsp. Evoo, salt, pepper, rosemary and garlic, then transfer them into a roasting pan greased with the remaining olive oil.
Bake for about 30 to 40 minutes or until the potatoes start turning golden brown.
Serve warm.