(Rachel Ray’s 4-star recipe!!)

2 pounds small fingerling potatoes

6 cloves garlic, crushed

Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons

Salt and pepper

Heat oven to 500 degrees F. Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

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