1/8 - roasted baby russet potatoes

ingredients:

• baby russet potatoes (sub any potatoes), similar to size of fingerlings...(cut into quarters)
  
• garlic, minced
  
• rosemary, chopped
  

steps:

1. preheat oven to 400
2. scrub and prep potatoes
   
3. bash garlic, rosemary, salt, and evoo in mortar and pestle (consistency should be runny)
   
4. toss with potatoes with several more tablespoons of salt...then spread on a foil lined baking sheet (cut side down)
5. cover and roast til soft...about 45 minutes
6. take off foil and turn oven to 450 and roast til crisp on cut side...about 15 minutes
   

tips:

• with cut side up, the potato does not get crisp, hot pan and oil is what sears it
• add a good amount of salt as potatoes are dense and need to be highly seasoned
• best to cook as fast as possible so potatoes remain as juicy as possible
• very tasty just that mine cooked for too long as i tried to figure out how to sear the cut side up potato pieces...
• love the crisp cut side and texture the skin gives