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Potatoes with Rosemary and Garlic
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Source: The Complete Tassajara Cookbook
| This is my version of what has become a nouveau classic potato dish. SERVES 4 TO 6 PEOPLE | |
| 2 pounds | red potatoes |
| 1 head | garlic |
| 4 to 6 4-inch sprigs | fresh rosemary |
| Olive oil | |
| Salt | |
| Pepper | |
Preheat oven to 400°. Wash the potatoes and cut them into large chunks. The smallest ones (golf-ball size) may be left whole. Otherwise, cut them into halves or quarters. Peel the garlic and cut the largest cloves in halves or thirds. Cut the rosemary into 2-inch pieces.
Combine the potatoes, garlic, and rosemary in a bowl. Toss with 1 to 2 tablespoons of olive oil, then place in an oiled baking dish. Sprinkle with salt and pepper and cover with a lid or foil and bake for 45 minutes to 1 hour. Leave off the foil for a few minutes toward the end to help brown the potatoes.
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