| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Salads &, Dressings | 6 | Servings | |
INGREDIENTS
| 2 | lb | Medium red-skin new potatoes |
| 1 | tb | Salt, divided |
| 10 | Cloves roasted garlic (about 1 bulb) | |
| 2 | tb | Olive oil |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Minced fresh parsley |
| 1 | ts | Fresh marjoram |
| 1 | ts | Fresh rosemary, chopped |
| 1 | ts | Fresh thyme |
| 1/2 | ts | Ground black pepper |
INSTRUCTIONS
Put potatoes in a large saucepan with enough water to cover by 3 inches. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 15 minutes, until just tender when pierced with a fork. Drain well. When cool enough to handle, cut potatoes into quarters, transfer to a baking pan large enough to hold them in a single layer, and set aside. Preheat oven to 400 degrees. In a food processor fitted with a metal blade, combine roasted garlic, oil, vinegar and the remaining 1 teaspoon salt; process until pureed. Pour garlic mixture over potatoes, tossing to coat. Bake for 15 minutes. Sprinkle with parsley, marjoram, rosemary, thyme and pepper, tossing to coat. Bake 5 to 10 minutes longer, until potatoes begin to turn golden. Serve warm. Yield: 6 servings. With its roasted garlic flavoring, this salad makes a delicious accompaniment to pork or duck main dishes. The recipe is from "The International Garlic Cookbook.". Recipe by: St. Louis Post-Dispatch 3/31/97 Posted to MC-Recipe Digest V1 #643 by Nancy Berry <[email protected]> on Jun 11, 1997
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