| 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 |
ts |
Dried rosemary, |
| 1 1/2 |
ts |
Dried basil (crushed) (up to 2) |
| 1 1/2 |
ts |
Dried tarragon (crushed) (up to 2) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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)
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”