Roasted Potatoes

Ingedients:

• Yukon Gold Potatoes cut in quarters (enough to fit in single layer of pan without over crowding)
  

• 2 Tbs Olive oil (for tossing before baking)
  

• 1/2 tsp salt
  

• 1/4 tsp pepper
  

• 3 Tbs Olive oil (for tossing after baking)
  

• 1 tsp rosemary
  

• 4 cloves garlic minced
  

Instructions:

• Par boil potatoes for 10 minutes
  

• Drain potatoes and let steam dry sitting in colander

• In a large bowl, whisk the egg whites until foamy

• Add the potatoes and toss until they’re well coated with the egg white

• Toss potatoes in 2 Tbs olive oil, salt & pepper
  

• Lay potatoes in single layer on pan
  

• Bake on convection @400 for 25 mins
  

• Toss & Flip potatoes around in pan
  

• Broil on convection for another 25 mins
  

• Heat garlic & rosemary in 3 Tbs olive oil until garlic starts to look a little golden in color (before it turns brown)
  

• Toss potatoes in garlic rosemary olive oil
  

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