| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potatoes, Syd’s book |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Corn Oil |
| 2 |
tb |
Olive Oil |
| 1 |
|
Head Garlic * |
| 1 |
ts |
Dried Rosemary |
| 2 |
|
Bay Leaves |
| 1 1/2 |
lb |
Scrubbed New Potatoes |
| 1/2 |
ts |
Salt |
|
|
Fresh Ground Pepper |
INSTRUCTIONS
* Separate garlic cloves but do not peel.
~-------------------------------------------------------------------------
Preheat oven to 325°F. Place oils, garlic cloves, rosemary and bay leaves
in a 9 X 13 inch baking dish. Place the dish in oven and heat until oil is
hot, about 5 minutes. While oil is heating, cut potatoes into quarters, or
halves if small. Place potatoes in a bowl of cold water to prevent them
from darkening. When oil is hot, drain potatoes and pat dry thoroughly
with paper towels. Remove baking dish from oven and carefully place
potatoes in dish. Lightly season with salt and pepper. Stir to coat with
oil. Roast, shaking dish and turning potatoes every 15 minutes, until
browned and cooked through, about 1-1/4 hours. Using a slotted spoon,
transfer roasted potatoes and garlic to serving dish. Serve hot. Cut the
ends off the cloves of garlic and squirt the garlic puree over the roasted
potatoes. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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