Ingredients
5 large garlic cloves, peeled
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
4 tablespoons chopped fresh rosemary
3 pounds medium red potatoes or white potatoes (or a mixture), quartered lengthwise
Preparation
Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat. Spread potatoes in single layer on large rimmed baking sheet. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes. Place potatoes in bowl; top with parsley.
