| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Two thumbs, Side dish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
New potatoes — small are |
|
|
Better |
|
|
Rosefir or Yellow Finn are |
|
|
Even better |
|
|
Salt and pepper |
| 10 |
|
Cloves fresh garlic — |
|
|
Unpeeled |
|
|
Fresh herb sprigs: |
|
|
Rosemary, thyme, sage leaves |
|
|
Oregano |
INSTRUCTIONS
Preheat the oven to 400 F. Leave the potatoes whole if small; cut into
halves or quarters if large. Toss them in a baking dish with just enough
oil to coat them (or spray them with cooking spray) and sprinkle with salt
and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast
for 35 to 40 minutes, until tender. If serving immediately, remove the
herbs and season with salt and pepper to taste; or set them aside to use
later.
VARIATION:
Twice-Roasted Potatoes: This is a great way to use leftover roast potatoes.
Preheat the oven to 450 F. If the potatoes are whole, cut them into halves,
quarters, or large pieces. Toss with a little olive oil, salt, and pepper;
bake in an uncovered dish until the potatoes are crisp and golden, about 20
to 25 minutes. Toss with chopped parsley or thyme and serve.
Recipe By : Annie Somerville in "Fields of Greens"
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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