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Recipe for :

Rosemary Garlic Potatoes
 

This recipe comes from Patty McDuffy via "GARLIC-RECIPE@egroups.com". Patty said:

"Garlic cloves become soft and sweet when roasted; they can be eaten right along with the potatoes".

Ingredients

4 large Idaho or Russet potatoes, peeled and cut into 2-inch pieces
8 garlic cloves, peeled
3 tablespoons olive oil
2 tablespoons butter, cut into pieces
1 tablespoon minced fresh rosemary, or 1 teaspoon dried, crumbled
Salt and freshly ground black pepper

Method

Preheat oven to 400ºF. In large saucepan, combine potato pieces, 8 garlic cloves, and water to cover. Bring to boil over medium heat and simmer 2 minutes. Drain potatoes and garlic in colander; place potatoes in large, shallow baking dish and reserve garlic.

Toss potatoes with 3 tablespoons olive oil, 2 tablespoons butter, 1 tablespoon minced rosemary, and salt and pepper and roast in bottom third of oven, stirring occasionally, 40 minutes. Add reserved garlic cloves and roast, stirring occasionally, 10 to 15 minutes, until potatoes are golden and tender.

Transfer to serving dish.

 
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