Kristin's Roasted Potatoes

Recipe from Kristin Knoll Hettinger

Ingredients

• For Sauce
  • 1/2 C mayonnaise
  • 1 lemon, halved
  • 3 T parsley
• For Potatoes
  • 8 cloves of Garlic, chopped
  • 1 T Rosemary, chopped
  • 2 T Olive Oil
  • 2 lbs potatoes (Can use yellow or red potatoes with smooth skin)
  • Salt and Pepper

Directions

1. Preheat oven to 400º Fahrenheit with rack in upper middle position.
2. Quarter or half potatoes such that they come out bit size and are fairly uniform in size
3. In a large bowl, combine potatoes with garlic, rosemary, oil, salt and pepper.  Toss until thoroughly mixed.
4. Spray large rimmed baking sheet with non-stick spray and pour potatoes into pan in a single layer.
5. Bake for 45 minutes.  Turn at about 15 minute intervals with spatula.   Potatoes are done when easily pierced with a fork.
6. Remove from oven and allow to cool.
7. Mix in a bowl with mayonnaise, parsley and lemon juice.  Serve cold.