| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Finnish |
Potatoes |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole Garlic Head |
| 4 |
|
Fingerling Potatoes |
| 4 |
|
Yellow Finnish Potatoes |
| 4 |
sm |
Red Potatoes |
| 1 |
tb |
Chopped Fresh Rosemary |
| 1 |
tb |
Olive Oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Rosemary Sprigs; Optional |
INSTRUCTIONS
Preheat oven to 425°. Remove white papery skin from garlic head (do not
peel or separate cloves). Place potatoes and garlic in a saucepan. Cover
with water; bring to a boil. Drain immediately; pat dry. Combine the
chopped rosemary, oil, salt, and pepper in a large bowl; add potatoes,
tossing to coat. Arrange potatoes and garlic on a jelly roll pan. Bake at
425° for 30 minutes or until tender, stirring occasionally. Separate the
garlic head into cloves, and discard skins; serve with potatoes. Garnish
with rosemary sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on May 17,
1999, converted by MM_Buster v2.0l.
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