Roasted New Potatoes with Garlic and Herbs

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Roasted New Potatoes with Garlic and Herbs

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds new or fingerling potatoes -- halved

1 head garlic -- cloves separated but left unpeeled

1 tablespoon chopped fresh rosemary or thyme leaves

2 tablespoons extra virgin olive oil

Coarse sea salt or kosher salt and freshly

ground black pepper

 

This is a recipe that is so basic, so perfect, so welcome with any meal that all

cooks should have it in their repertoires. New potatoes that show up in farmers'

markets and produce stands in the spring and early summer have a delicate nutty,

sweet flavor that is worth seeking out. Also worth going out of your way for are

fingerling potatoes, so called because of their shape. These potatoes have

outstanding fresh flavor-clearly they have not been bred to produce uniform

fries for Mickey D's.

 

Preheat the oven to 425F. Lightly oil a large shallow roasting or half sheet

pan.

 

In a large bowl, combine the potatoes, garlic, and rosemary. Drizzle with the

oil and sprinkle lightly with salt and pepper. Toss to coat evenly. Arrange in a

single layer in the pan.

 

Roast for 30 to 40 minutes, until the potatoes are tender when pierced with a

knife, turning occasionally for even cooking.

 

Transfer the potatoes and garlic to a serving bowl or platter. Sprinkle with

additional salt and pepper and serve hot, letting each diner squeeze the roasted

garlic out of the skins and over the potatoes while eating.

 

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 61 Calories; 7g Fat (98.1% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0