Crispy Rosemary Garlic Potatoes
2 cups (500 mL) olive oil
8-10 cloves of garlic
2*600 g colourful little potatoes
1-2 Tbsp of fresh rosemary leaves roughly chopped
Island Gurl Seasoned Salt to taste
- Preheat the oven to 400˚F (200˚C). Rinse potatoes, pat dry with paper towels.
- Heat a 1-quart saucepan with oil over medium-low heat, add garlic cloves, let
simmer for 5-10 minutes until fragrant. Remove pot, use a slotted spoon to remove
garlic, let cool, dice and set aside. Transfer oil to a glass jar with lid for storage. - Place potatoes in a large bowl, drizzle with 1/2 cup of garlic oil, add rosemary,
season salt, pepper, toss and transfer to the oven, bake for 20-25 minutes until the
potatoes are done when pierced with a knife.
