INGREDIENTS

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 <nlberry@prodigy.net> on Jun 11, 1997

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