Side Pannel
Roasted Variegated Potatoes with Garlic And Rosemary
Roasted Variegated Potatoes with Garlic And Rosemary
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes
Ingredients List
- 1 Whole Garlic Head
- 4 Fingerling Potatoes
- 4 Yellow Finnish Potatoes
- 4 sm Red Potatoes
- 1 tb Chopped Fresh Rosemary
- 1 tb Olive Oil
- 1/4 ts Salt
- 1/4 ts 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.
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.
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