The aroma wafting through your house while these potatoes are cooking is almost unbearable. I served leftover steak and sausages alongside.
5 lb. bag potatoes, peeled and cut into chunks
1/2 cup olive oil – extra virgin if you can
3 large cloves garlic, peeled & thinly sliced
1 Tbsp. kosher or coarse salt
1 tsp. ground black pepper
1 Tbsp. fresh, chopped rosemary or 1 tsp. dried
Preheat your oven to 350 degrees and get out a large, rimmed baking sheet. Place everything up to the rosemary in a large bowl and mix well with your hands, empty onto the baking sheet making sure you get all the oil in the bowl onto the pan as best you can. Place in the oven for 45 minutes. Stir with a spatula, add the rosemary and mix well. Cook for 15-20 minutes more.