Rosemary Roasted Potatoes

Easy to prep ahead, these fragrant potatoes are excellent served at room temperature.

1½ pounds purple Viking potatoes
2 tablespoons olive oil
3 garlic cloves, peeled and crushed
2 tablespoons minced fresh rosemary leaves
Sea salt and fresh ground pepper

1. Preheat the oven to 400°.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Transfer potatoes onto a baking sheet and spread out in an even layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

3. Remove the potatoes from the oven and season to taste. Cover and chill, bring to room temperature again before serving.

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