Roasted Variegated Potatoes With Garlic and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Blanching the potatoes and garlic before roasting decreases the cooking time significantly. Ingredients:
1 whole garlic head |
4 fingerling potatoes (1/2 pound) |
4 yellow finnish potatoes (1/2 pound) |
4 small red or blue potatoes (1/2 pound) |
1 tablespoon chopped fresh rosemary |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
rosemary sprigs (optional) |
Directions:
1. Preheat oven to 425°.
2. 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.
3. 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.
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