Roasted Variegated Potatoes with Garlic And Rosemary

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Roasted Variegated Potatoes with Garlic And Rosemary Ingredients

1 Whole Garlic Head	1 tb Olive Oil
4 Fingerling Potatoes	1/4 ts Salt
4 Yellow Finnish Potatoes	1/4 ts Pepper
4 sm Red Potatoes	Rosemary Sprigs; Optional
1 tb Chopped Fresh Rosemary

Instructions for Roasted Variegated Potatoes with Garlic And Rosemary

Preheat oven to 425?. 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. 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. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn on May 17, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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