| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Charlotte, Observer |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Red-skin potatoes |
| 6 |
|
Whole cloves garlic; skins on, (up to 10) |
|
|
Olive oil |
| 2 |
tb |
Fresh rosemary |
|
|
Salt and pepper; to taste |
| 1/3 |
c |
Milk; (up to 1/2) |
| 2 |
tb |
Butter; (up to 4) |
| 2 |
tb |
Sour cream |
INSTRUCTIONS
Scrub potatoes. Leaving peels on, cut them in half. Toss potatoes and
garlic cloves with oil to coat, then toss with rosemary, salt and pepper.
Spread on sheet pan.
Place in 400-degree oven and bake 45 minutes to 1 hour, until golden. About
halfway through cooking time, stir and drizzle with more oil.
Place potatoes, skins and all, into mixing bowl. Squeeze pulp from garlic
cloves, discarding skins, and add to potatoes. Add milk and butter and
beat. Add sour cream and continue beating briefly. Serve immediately.
Notes: One of my best experiences this year was the chance to take a food
preparation course at Central Piedmont Community College. Chef-instructor
Bill Lassiter taught us this dish, which I have made a regular part of my
repertoire.
Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS
Posted to MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan 04,
1998
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