Roasted variegated potatoes with garlic and rosemary
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole Garlic Head | |
| 4 | Fingerling Potatoes | |
| 4 | Yellow Finnish Potatoes | |
| 4 | smalls | Red Potatoes |
| 1 | tablespoon | Chopped Fresh Rosemary |
| 1 | tablespoon | Olive Oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Rosemary Sprigs; Optional | ||
Directions
Preheat oven to 425°. Remove white papery skin from garlic head (do not peel or separate cloves). Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Drain immediately; pat dry. Combine the chopped rosemary, oil, salt, and pepper in a large bowl; add potatoes, tossing to coat. Arrange potatoes and garlic on a jelly roll pan. Bake at 425° for 30 minutes or until tender, stirring occasionally. Separate the garlic head into cloves, and discard skins; serve with potatoes. Garnish with rosemary sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on May 17, 1999, converted by MM_Buster v2.0l.
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