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Potatoes Roasted With Garlic

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
	Jewish		10	Servings

INGREDIENTS

5	lb	Potatoes mixed, using yams
		or sweet and red skin or
		other
1/2	c	Olive oil
20		Cloves garlic, peeled and
		chopped crumbled
2	t	Dried rosemary
1 1/2	t	Dried basil, crushed up to
1 1/2	t	Dried tarragon, crushed up
		to 2
		Salt and freshly ground
		black pepper

INSTRUCTIONS

2
This recipe may be used with only one kind of potato, but becomes a
little more unusual with sweet and white combined.  A recipe in Bon
Apetit Nov. 1988 page 100 for Yam slices baked with rosemary and
garlic became the inspiration for this new created reciipe.  This was
first served at Thanksgiving, 1988 for 23 people and has become a
staple for festive meals when potatoes are called for.  Even make it
during Pesach, sometimes changing the herbs a little.  Scrub potatoes
leaving skins on and cut into bite size pieces.  Combine garlic with
herbs mixing well.  Coat potatoes with olive oil  and spice garlic
mixture, add salt and freshly ground black pepper to  taste.  Toss to
coat the potatoes.  Spread in one layer in one or two  oven proof pans.
Bake in preheated 450oF oven until potatoes are  tender and crusty,
stirring occasionally, about 50 minutes.  Posted to JEWISH-FOOD digest
V96 #84  Date: Fri, 22 Nov 1996 11:25:53 -0500  From:
swass@global2000.net (Barbara & Steve Wasser)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 363 Calories From Fat: 286 Total Fat: 31.9g Cholesterol: 63.6mg Sodium: 69.6mg Potassium: 176.6mg Carbohydrates: 2.3g Fiber: <1g Sugar: <1g Protein: 16.2g