Ingredients:

  • 2 pounds baby Yukon Gold potatoes, halved or quartered
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Optional: additional fresh rosemary sprigs
  • Optional: 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Rinse and scrub the potatoes under cold water, then halve or quarter for even cooking.
  3. In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.
  4. Add the prepared potatoes to the bowl and toss until thoroughly coated with the oil mixture.
  5. Spread the coated potatoes in a single layer on a baking sheet, cut side down.
  6. Roast in the preheated oven for 30-40 minutes, turning halfway through, until golden brown and crispy.
  7. If desired, toss with grated Parmesan cheese just before serving and garnish with rosemary sprigs.
  8. Enjoy the Lighthouse Inn Potatoes hot as a delightful side dish!