These potatoes are absolutely divine. The skins turned out crispy and had the perfect balance of flavor and texture. The recipe is simple to make, but yields amazing results. No kidding, I actually licked the plate.
From The Mediterranean Vegan Kitchen:
2 pounds red potatoes, left whole if small, halved or quartered if large
8 cloves garlic, peeled
2 tablespoons extra-virgin olive oil
1 tablespoon dried rosemary
Salt, preferably the course variety, and freshly ground black pepper to taste
Preheat the oven to 400 degrees. Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer. Drizzle with the oil and toss well to evenly coat. Sprinkle with the rosemary, salt, and pepper. Toss again.
Roast, uncovered, for 40 to 50 minutes, depending on the size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center. Serve hot.
*Soy-free, gluten free