Roasted Yukon Potatoes with Rosemary and Garlic

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Roasted Yukon Potatoes with Rosemary and Garlic

Ingredients:

1-1/2 pounds Yukon potatoes, scrubbed
4 sprigs of rosemary, stemmed
2 cloves garlic, minced
Sea salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
Olive oil

Preparation:

Preheat your oven to 375 degrees F.

Slice the potatoes into uniform thickness about 1/2 inch thick. Place the potatoes on a sheet pan and top with the rosemary and garlic. Drizzle a few tablespoons of olive oil on top and toss them to coat evenly. Season the potatoes with salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill and cook in the oven for 20 minutes or so. Turn them with a spatula and continue to roast them until they are fork tender and good and browned.

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