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July 05, 2005
Tuscan Roasted Potatoes
Ingredients:
4 med. russet potatoes, peeled & cut into 4-6 pieces each, kept in a bowl of cold water
6 - 12 unpeeled cloves garlic
4 - 6 sprigs fresh Rosemary, leaves only
Extra-Virgin Olive Oil
Salt & freshly ground black pepper
Directions:
Preheat the oven to 375 f. Remove the potatoes from the water and dry in a kitchen towel. Combinethe potatoes and garlic in a bowl and add one or two tablespoons (possibly more) of olive oil. Toss with spoon or with your hands to coat all the potatoes and garlic cloves with the oil.
Spread the potatoes and garlic evenly over the bottom of a baking dish and sprinkle the rosemary leavesall over. Add salt and freshly ground black pepper and place in the oven.
Toss the potatoes at fifteen minute intervals so they'll brown all over. Check for doneness after about forty five minutes. This will vary by as much as fifteen minutes depending on the actual temperature of your oven, and the moisture content of the potatoes, but you're seeking a rich, brown color, and a good crust.
Posted by Kelli Little at July 5, 2005 11:18 AM