Garlic and Rosemary Potatoes

Super fancy potatoes - fit for any dinner par-tay - and also delicious! 

Credit to the Spicy Sicilian for this recipe!

Ingredients

• 1-2 small Yukon gold or red bliss potatoes per person
• Cloves of garlic
• Rosemary
• Salt
• Pepper
• Olive Oil

Tools

• Large shallow spoon (wooden, metal, or plastic)
• Pairing Knife
• Baking sheet
• Aluminum foil

Step-by-Step

• Preheat oven to 400, with oven rack in top 1/3 of oven.
• Wash your potatoes.
• Cut off eyes, bruises, and any parts you wouldn’t want to eat.
• Accordian-style your potatoes by placing them in shallow spoon one at a time and making little slices into potato. As you slide down with your knife the spoon will stop you from slicing all the way through the potato. Make the slices as thin as possible.
• If your shallow spoon doesn’t lay flat, flip the potato around after slicing halfway.
• Flake your garlic cloves – slice them into super thin slices.
• Stuff one flake of garlic in each slice of potato – skip slices if you are feeding someone who isn’t a huge garlic fan. Remember: when garlic roasts, it sweetens up a lot!
• Remove rosemary from sprig by puling against the growth. Then cop it finely.
• Drizzle some olive oil on top potatoes slowly (get it in those potato cracks!).
• Spring rosemary and salt and pepper on potatoes.
• Cook in top 1/3 of oven for 1 hour at 400 degrees.
• Take out of oven, let cool, and enjoy! Cheers!