Smashed roasted rosemary potatoes

6 Servings

Ingredients

Quantity Ingredient
2½ pounds Red-skin potatoes
6 Whole cloves garlic; skins on, (up to 10)
Olive oil
2 tablespoons Fresh rosemary
Salt and pepper; to taste
⅓ cup Milk; (up to 1/2)
2 tablespoons Butter; (up to 4)
2 tablespoons Sour cream

Directions

Scrub potatoes. Leaving peels on, cut them in half. Toss potatoes and garlic cloves with oil to coat, then toss with rosemary, salt and pepper.

Spread on sheet pan.

Place in 400-degree oven and bake 45 minutes to 1 hour, until golden. About halfway through cooking time, stir and drizzle with more oil.

Place potatoes, skins and all, into mixing bowl. Squeeze pulp from garlic cloves, discarding skins, and add to potatoes. Add milk and butter and beat. Add sour cream and continue beating briefly. Serve immediately.

Notes: One of my best experiences this year was the chance to take a food preparation course at Central Piedmont Community College. Chef-instructor Bill Lassiter taught us this dish, which I have made a regular part of my repertoire.

Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue <suechef@...> on Jan 04, 1998

Related recipes