Categories: Sides
Ingredients
- 5 tbsp olive oil
- 1 1/2 lbs. red or russet potatoes, cut into 1-inch wedges
- 1 medium onion, halved and cut into 1/2-inch wedges
- 4 garlic cloves
- 4 rosemary sprigs
- Kosher salt and black pepper
Directions
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Preheat the oven to 425. Pour 4 tbsp of the oil onto a rimmed baking sheet and heat in the oven until very hot but not smoking, about 10 minutes.
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In a large bowl, toss the remaining 1 tbsp oil with the potatoes, onion, garlic, rosemary and 1 1/2 tsp each salt and pepper. Remove the baking sheet with the heated oil and immediately but carefully pour the potato mixture onto the sheet, spread out in a single layer, and return to the oven. Roast the potatoes until the undersides are crisped and the garlic begins to soften, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return the potatoes to the oven and roast until the garlic is golden and softened and the potatoes are crisped but tender when poked with a fork, 15 to 20 minutes longer. Season to taste with more salt and pepper.