Rosemary and Garlic Roasted Potatoes
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2011-02-08, courtesy Shannon B

Rosemary's piney scent is so particular you could never mistake it for any other herb. A handful of sprigs (left over
from Beef Sautéed with White Wine and Rosemary ) mingle with garlic to cast a spell over roasted potatoes,
resulting in something that's just right on a winter night.
Yield: Makes 4 servings
Active Time: 15 minutes
Total Time: 35 minutes
2 pounds medium boiling potatoes, peeled and cut into 1-inch-thick wedges
3 tablespoons olive oil

5 to 6 large rosemary sprigs (about 5 inches long)
4 large garlic cloves, smashed and peeled
Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
Toss ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Spread in 1 layer on hot pan and roast 20 minutes.
Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes
in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are
golden and cooked through and edges are crisp, about 10 minutes more.

For coating fish and meat before frying

water chestnut flour (makes coating lighter and crunchier) OR

cornstarch OR

tapioca starch