Rosemary Roasted Potatoes

  • 3 medium yukon gold potatoes¬†
  • 1 Tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 1 tablespoon rosemary

Chop the potatoes into bite sized cubes, about 1/2 inch in length. 

Take a large plastic bag, and put the potatoes and the rest of the ingredients in the bag. Throw/ massage the bag around to make sure all potatoes are evenly coated. Let rest for at least one hour (This can be done up to 24 hours ahead of time).

Preheat oven to 425 degrees

Take a cookie sheet, line it with foil, and spray with non-stick cooking spray. Dump potatoes onto pan and spread out in a single layer.

Roast in oven for 20 - 30 minutes or until golden brown on the outside. Stir potatoes 2 - 3 times throughout the cooking process.

Serve warm!