| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves; halved |
|
|
Extra-virgin olive oil |
| 2 |
tb |
Fresh rosemary leaves |
| 3 |
lb |
Potatoes (30 to 40); scrubbed |
|
|
(yellow-finn; new, or fingerling potatoes) |
| 1 1/2 |
lb |
Coarse salt |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a
12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of
olive oil over the pan. Sprinkle the rosemary over the bottom of the pan,
and place the potatoes in a snug layer on top. In a large bowl, whisk
together the salt and flour. Slowly stir in 1/2 cup water until thoroughly
combined. Pour the salt mixture over the potatoes in an even layer, making
sure to fill in any gaps between the potatoes. Roast potatoes 1 hour and 15
minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan
onto a serving platter or into a large bowl. Drizzle potatoes with olive
oil, and serve with sour cream. Serves 6.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 103 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g
Protein; 6g Carbohydrate; 17mg Cholesterol; 42697mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Religion is external, faith is internal.”