Roasted Garlic Herb Potatoes
This is a great potato recipe. It's easy to make and
can be done in the oven or in an outdoor grill. It is a variation of a
friends garlic potato recipe.
Ingredients
- 5 pounds potatoes
- 2 heads garlic, with cloves separated and peeled and halved
- 4 tablespoons butter
- 1/2 cup tablespoons olive oil
- 2 to 3 fresh rosemary sprigs, cut in half (do not remove the leaves, just
cut the stalk in half)
- 1 tablespoon salt
- Freshly ground pepper to taste
Steps
- Set large pot of water to boil
- Preheat oven to 350 degrees (or outdoor grill on high)
- Peel potatoes and cut into 1" cubes
- Add salt and potatoes to boiling water and begin to simmer for 5 minutes
- Place unpeeled garlic, oil and butter to large shallow baking dish (I use
a 13" x 17" jelly roll pan) and
place in heated oven and bake while potatoes are simmering
- Remove pan from oven, remove potatoes from heat and drain well
- Pour potatoes
into heated baking dish with the garlic. Add rosemary, pepper to taste
and more salt if desired
- Carefully turn potatoes in
pan (using 2 large spoons or spatulas) to coat well
- Stir potatoes several times while baking to ensure even cooking and
blending of all flavors
- Bake (in oven or outdoor grill) uncovered for about 45 minutes or until potatoes begin to turn light
brown and are tender. Discard rosemary before serving
Serves 12 to 14
Serving Suggestion
When I had the original version of this dish, Garlic Potatoes,
hosts served it
with a wonderful Sicilian Meat Roll entree. Follow
this link for that recipe as well.
I scaled this recipe up to a 5 pound dish. You should
easily be able to cut it in half by halving all ingredients.
Recipe adapted by Jim Beletti -
April, 2001
Recipe by John and Cathy Stroh - November, 1999
Copyright (C) 1998-2001 J. D. Beletti, All rights reserved
Last revised: May 02, 2005 04:17 PM