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1 head garlic
6 large Yukon Gold potatoes
4 sprigs fresh rosemary
3 tbsp olive oil
1 tsp salt
Preheat oven to 475F (250C). Bring a large, wide saucepan half filled with water to a boil over high heat. Meanwhile, separate garlic into cloves, but don't peel. Peel potatoes, then cut into 1-in. (2.5-cm) cubes. Place in boiling water. Partially cover and bring back to a boil. Boil for 5 min to partially cook, then drain.
Spread hot potatoes out on a large rimmed baking sheet. Don't overcrowd; use two baking sheets if necessary. Add rosemary and garlic, then drizzle with oil and sprinkle with salt. Stir to evenly coat with oil. Roast in centre of oven 25 min, then stir. Continue roasting until potatoes are golden, 20 to 25 more min. Tumble potatoes into a bowl. Break up rosemary sprigs and scatter overtop. Include a clove of garlic with each serving to squeeze out over potatoes.
Calories 243, Protein 4g, Carbohydrates 46g, Fat 5g, Fibre 3g, Sodium 299mg.
Give mashed potatoes a rest and try these roasted ones with garlic and rosemary instead.