| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Idaho or large Red Bliss potatoes; peeled and quartered |
| 1/2 |
c |
Unsalted butter |
| 10 |
|
Cloves unpeeled garlic |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 400. Boil the potatoes in salted water for exactly 10
minutes, then drain. This can be done up to 24 hours ahead of time. Place
the potatoes in a roasting pan just large enough to accomodate them without
crowding. Sprinkle liberally with salt and pepper. Add the unpeeled garlic
cloves and dot the potatoes with the butter. Roast in oven for 30 minutes
or until well browned, turning the potatoes once or twice to assure even
roasting. Serve with or without garlic according to taste. Note: The skin
of the garlic must be left completely intact, or the garlic will burn or go
bitter. Do not use the cloves with skins which are split or cracked. The
garlic can be discarded or eaten. The whole roast cloves look very pretty
with the potatoes.
CAFE PLAZA
COPLEY PLAZA, BOSTON
GEVREY, CHAMBERTIN DOMAINE POUL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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